Cambodian Egg Rolls

• 1 lb ground pork or 1 lb ground beef
• 2 cups cabbage, shredded
• 1 cup bean sprouts
• 1 cup carrot, shredded
• 2 cups vermicelli rice noodles (soaked in hot water, then cut to 2 inches in length)
• 4 garlic cloves, finely minced
• 1 yellow onion, chopped finely
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon chicken bouillon
• 3 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1/4 teaspoon fresh black pepper
• 32 ounces egg roll wraps (2 packages)
• oil (for deep frying)
• 1 tablespoon flour
• 3 tablespoons water

1. Soak the rice noodles in hot water for about 10-15 minutes. Cut to 2 inches in length.
2. In a large bowl mix first 12 ingredients and set aside.
3. In a small bowl mix flour and water to make a loose paste to seal the wrappers.
4. Instructions on how to roll the egg rolls should be on back of the each packages. Use 1-2 tbsp of filling for each wrappers and seal edges with the water and flour mixture. Make about 55-60 depending on the amount of fillings you use. Give or take. (There has been times that i have more fillings and less wraps or vise versa).
5. Deep fry until golden brown. Cook time is about 15-20 minutes per batch depending on your fryer and amount or egg rolls per batch.
6. Serve with favorite sweet and sour sauce.

ground pork, cabbage, bean sprouts, carrot, vermicelli rice noodles, garlic, yellow onion, sugar, salt, chicken bouillon, oyster sauce, soy sauce, fresh black pepper, egg roll wraps, oil, flour, water

Taken from www.food.com/recipe/cambodian-egg-rolls-235218 (may not work)