Spring Rolls (Chinese)

• 1/2 pound pork
• 1 1/2 cups mung bean sprouts chopped
• 1 1/2 cups cabbage chopped
• 1/2 cup bamboo shoots thinly sliced
• 1/2 cup carrots grated
• 3 each mushrooms chopped
• 3 each scallions, spring or green onions thin slice
• 1 each garlic cloves minced
• 2 slices ginger minced
• 1 teaspoon soy sauce, tamari
• 1 teaspoon suar
• 1 tablespoon sesame oil
• 1 dash black pepper
• 8 each egg roll wrappers

1. Mix all ingredients together.
2. Fill eggroll wrappers.
3. Fold in sides, roll, seal with water or egg white.
4. Deep fry in hot oil until brown.
5. Remove and drain.
6. This will make 6 to 12 depending on how much filling you use.

pork, mung bean sprouts, cabbage, bamboo shoots, carrots, mushrooms, scallions, garlic, ginger, soy sauce, suar, sesame oil, black pepper, egg roll wrappers

Taken from recipeland.com/recipe/v/spring-rolls-chinese-40558 (may not work)