Pork and Veggie Egg Rolls

• 1 lb ground pork
• 1 12 cups red cabbage, shredded
• 14 cup green onion, chopped
• 2 ounces cellophane noodles
• 12 cup carrot, shredded
• 2 teaspoons soy sauce
• 12 teaspoon vinegar
• 1 tablespoon honey
• 1 teaspoon sriracha chili sauce
• 1 egg, lightly beaten
• 12 tablespoon black pepper
• 25 spring roll wrappers, large (8x8 inch)

1. Soak cellophane noodles in hot water for about 6 minutes.
2. Drain thoroughly, and chop into roughly 1/2 inch-long pieces.
3. Combine all ingredients except spring roll wrappers.
4. Place two tablespoons of filling into the center of the wrapper.
5. Roll according to the instructions on the wrapper.
6. (A quick internet search will also show you how to wrap an eggroll.
7. ).
8. Repeat until all wrappers are used.
9. Freeze for later use, or cook them now --
10. Heat corn oil to 350 degrees Fahrenheit.
11. Deep fry, 2-3 at a time, for 3 minutes if fresh, 4 minutes if frozen.
12. Allow to drain on paper towels.

ground pork, red cabbage, green onion, noodles, carrot, soy sauce, vinegar, honey, sriracha chili sauce, egg, black pepper, spring roll wrappers

Taken from www.food.com/recipe/pork-and-veggie-egg-rolls-413257 (may not work)