Vietnamese Egg Rolls

Name: Vietnamese Egg Rolls
Ingredients: 2 pkg. egg roll wrappers; 2 c. ground pork, cooked; 1 c. diced, cooked chicken; 1 c. chopped ham; 1 large onion, chopped; 2 c. bean sprouts, cut into 1/2-inch long pieces (do not use soy bean sprouts); 2 c. chopped cabbage; 1 large carrot, shredded; 1 tsp. salt; 1 tsp. black pepper; 2 c. oil

11 ingredients

9 steps

Ingredients

2 pkg. egg roll wrappers
2 c. ground pork, cooked
1 c. diced, cooked chicken
1 c. chopped ham
1 large onion, chopped
2 c. bean sprouts, cut into 1/2-inch long pieces (do not use soy bean sprouts)
2 c. chopped cabbage
1 large carrot, shredded
1 tsp. salt
1 tsp. black pepper
2 c. oil

Directions

1

Combine all ingredients, except oil and egg roll wrappers; mix well.
2

Carefully separate egg roll wrappers.
3

Place 1 heaping tablespoonful of filling about 3 inches from one corner of each egg roll wrapper.
4

Fold corner over filling; roll firmly halfway up the wrapper.
5

Fold two side corners over filling; roll all the way up.
6

Seal edges with beaten egg or water.
7

Heat oil to 350°. Add egg rolls, 3 or 4 at a time.
8

Fry 4 to 5 minutes, or until golden brown.
9

Drain on paper towels.