Vietnamese Egg Rolls

• 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

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 350u0b0. Add egg rolls, 3 or 4 at a time.
8. Fry 4 to 5 minutes, or until golden brown.
9. Drain on paper towels.

egg roll wrappers, ground pork, chicken, ham, onion, bean sprouts, cabbage, carrot, salt, black pepper, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=608246 (may not work)