Amy's Hmong Egg Rolls

          1 teaspoon tapioca flour
          1/2 cup water 
          1 pound ground pork
          2 tablespoons oil
          1/2 onion, finely chopped
          1 teaspoon garlic powder
          1 teaspoon ginger
          3 ounces bean thread noodles (2 bunch)
          3 cups cabbage, chopped fine
          2 cup grated carrots
          2 teaspoon oyster sauce
          1 egg
          4 teaspoon granulated chicken soup base
         40 egg roll pastry wrappers

          In a small pan combine flour and water, boil
          and stir until mixture is clear; cool.

          In a frying pan heat oil, add onion sauté
          3-5 minutes, and garlic and ginger, sauté 1
          minute, add pork, brown until cook through,
          cool.

          Put noodles in a large bowl, pour hot water
          over noodles until covered; let sit for 10 minutes.
          Drain noodles and cut to 3 inch length. In a large
          bowl combine the noodles, pork and the next 5
          ingredients, set aside.

          In a wrapper put 2 tablespoons filling; roll
          tight, seal using flour mixtures.

          In a pan heat oil to 325°, fry egg rolls in oil
          for 5-8 minutes until barely browned. Drain on
          a paper towel. Raise oil to 375° fry until golden
          brown.