Vietnamese Spring Rolls

This recipe was given to me by a friend of mine who makes them all the time for our dance studio. I loved them but they would have been better served just cooked (rather than warmed up) or but in a toaster oven.

Ingredients:
1 lb pork (ground)
1 package (about 4 ounce) rice vermicelli (soaked in water for 15 minutes and then drained and chopped)
1 egg
1 green onion (minced)
1 small onion (minced)
2 cloves garlic
1/4 cup carrot (grated)
1/2 bean sprouts
3 tbs cilantro (chopped)
1 tbs salt
pinch of white pepper
20 spring roll wrappers (the frozen ones are easier to work with rather than dry rice wraps)
oil

Directions:
Combine all ingredients (but wraps and oil) in bowl. On a damp tea towel place wrap and fill with a spoonful of the mixture on one end of the wrap. Fold sides in and roll (on the side of the mixture). Seal roll by moistening edge with water. Heat oil over medium-high heat. Fry rolls, turning often until golden (around 5-7 minutes). Drain on paper towels.