These are the ingredients I use when feeding a crowd. They are inexpensive, vegetarian and texturally perfect. However, if you would prefer to add a ground meat to this, it is easily substituted for the noodles or just use a combination of the two. Another option is tofu or shrimp, both are delicious substitutes.
Don't worry about messing up the first few you make. That's a given. You will get the hang of it.
When you finish one, place it on parchment paper, making sure it doesn't touch another. When the cookie sheet is full, cover in tinfoil and place flat in the freezer. Allow them to completely freeze then place in a ziploc bag.
I keep a damp towel covering the spring rolls as I am making them so they don't dry out.
Thai Spring Rolls
2 packages of wonton wrappers (you need between 80-90) or 1-2 packages of eggroll wrappers
4 cups of bean sprouts
1 cup of grated carrot
3 cups of cooked vermicelli (1/3 of a package)
1 1/2 cups of diced mushroom
1/2 cup of diced onion
2 tbsp of chopped cilantro stems (they hold up better than the leaves)
4 green onions diced
2 cloves of garlic diced
2 tbsp of fish sauce
2 tbsp of sweet chilli sauce
2 tsp of soya sauce
1 tbsp of whole wheat flour (you can use another type of flour if needed)
couple tsp of water
2 tbsp veg oil plus oil for frying
To make the glue, in a small bowl add the whole wheat flour and a couple teaspoons of warm water. Mix well. Add more water if necessary, the mixture should be thin enough to spread easily on the wrappers but thick enough to hold its own.
Make spring rolls using the pictures and instructions above. You can cook straight away or freeze for later. If you freeze them, it is important to cook them from frozen.
When frying, heat a few inches of veg oil to around 360. Fry in batches and when golden all over, remove to paper towel to drain. They only take 4-5 minutes to cook. If you make larger ones, they will take longer. You may need to add more oil as you continue. Serve with Thai sweet chilli sauce. Makes 80-90 mini spring rolls.