Egg ROLL

Ingredients

• 1 package egg roll wrappers

Filling

• 1 lb ground pork (makes 25 egg rolls)
• 1/2 cup shredded carrots  
• 1 large chopped onion
• 4 cloves of minced garlic 
• 4 sprigs of green onion-chopped
• ⅛ cup wood ear mushrooms, chopped
• ½ cup bean thread noodle, cut into 1″-1.5″ threads
• 1/2 cup shredded cabbage
• 1 tablespoon  fish sauce
• 1 egg
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon sugar

Egg Roll Wrap Sealer

• 1 egg whites 

Instructions

1. Soak bean threads in hot tap water and mushrooms in 40-second microwaved hot tap water until soft. About 30 minutes
2. When soft, cut the bean thread noodles into little 2 in pieces and mushrooms.
3. In a large BOWL...mix all the ingredients ..make sure its all incorporated 
4. In a fry pot--add your oil...the eggroll needs to be deep fry...once oil is hot..slowly add 1 eggroll at a time....
5. Wrap the egg rolls and fry until golden brown and fully cooked inside. About 12-16 minutes per batch. Don't crowd the frying pot. 

Served with dipping fish sauce or sweet chili sauce ;)