Imperial Egg Rolls

Name: Imperial Egg Rolls
Ingredients: 1 lb ground pork; 1/2 lb shrimp, cleaned, deveined and minced; 1/4 cup green onion, finely chopped into rings; 2 ounces cellophane noodles (aka Glass noodles); 1 carrot, shredded; 1 (6 ounce) can water chestnuts, finely chopped; 2 teaspoons sugar; 1 tablespoon fish sauce; 1/2 teaspoon pepper; 20 -25 egg roll wraps

10 ingredients

6 steps

Ingredients

1 lb ground pork
1/2 lb shrimp, cleaned, deveined and minced
1/4 cup green onion, finely chopped into rings
2 ounces cellophane noodles (aka Glass noodles)
1 carrot, shredded
1 (6 ounce) can water chestnuts, finely chopped
2 teaspoons sugar
1 tablespoon fish sauce
1/2 teaspoon pepper
20 -25 egg roll wraps

Directions

1

Break up cellophane noodles in to approximately 1-2 inch lengths, and prepare according to package instructions.
2

Combine all ingredients thoroughly.
3

Spoon about 2 tablespoons of the mixture into each egg roll wrapper and roll and seal according to package instructions.
4

Deep-Fry in small batches of 3-4 eggrolls at 350 degrees until golden brown and delicious, about 4 minutes.
5

Drain on paper towels & serve.
6

(if you need to reheat them, be sure to do it in the oven or toaster oven because they get rubbery in the microwave.).