Egg Roll

Ingredients:

2 cups or 1 lb ground pork (can substitute with any type of ground meat)

1 package of egg roll wrappers. It comes in 20 to 30 sheets, in frozen food section.

1/2 cup black mushroom, soak at least an hour, drain, chopped

1 small bundle glass noodle (also known as bean thread noodle), soak for an hour, drain, cut into 1-inch

1 cup cabbage, shredded

3 eggs, reserve one egg yolk in a small bowl as a sealant

1/2 cup carrot, shredded

1 Tbsp garlic, chopped

1 big head onion, chopped

1 tsp black pepper

2 Tbsp sugar

1 tsp salt

Direction:

In a medium size bowl, add all ingredients together. Mix well.

How to roll an egg roll: Peel off one sheet of egg roll wrapper one at a time. Lay a wrapper on a clean surface, place a spoonfull of mixture in the corner of the wrapper. Spread the mixture length wise, about 2-3 inches, then pick up the corner edge of the wrapper and start to roll it up. Once you come to the middle of the wrapper, fold both sides, and start to roll till the end. Before you reach the end of the roll, brush your finger over egg yolk and place the egg yolk on the tip of wrapper, this would act as an adhesive to seal the roll.

In a wok or frying pan, heat oil on medium. Once it's hot, carefully place an egg roll in the pan/wok. Try not to over crowd it. Remove from heat once it turns golden.

Serve with sweet chili dipping sauce.

To serve as "Egg Roll / Lettuce Wrap" cut them into small pieces, and wrap them with lettuce, cumber, cilantro, mint, tomatoes, bean sprout, and dip in sweet chili sauce.