Vietnamese Egg Rolls

• 1 5/8 ounces packages cellophane noodles
• 1/2 lb lean boneless pork
• 1 lb peeled and deveined large raw shrimp
• 3 cloves garlic
• 1 tablespoon toasted sesame oil
• 6 green onions, chopped
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons grated fresh ginger
• 20 egg roll wraps
• oil (for frying, I use peanut or canola)

1. Soak noodles in hot water to cover 10 minutes, or until soft and pliable; Drain.
2. Cut into 2-inch pieces; set aside.
3. Trim excess fat from pork and cut into 1-inch chunks.
4. Place pork in food processor fitted with metal blade and process until coarsely chopped.
5. Add shrimp and process until mixture in finely chopped.
6. Cook meat mixture and garlic in 1 T.
7. sesame oil in wok or large skillet over med-high heat 5 minutes, stirring until pork crumbles and shrimp turns pink.
8. Add noodles, green onions, cilantro and ginger, cook 2-3 minutes; Cool completely.
9. Spoon 1/4 cup mixture in center of each egg roll wrapper.
10. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling.
11. Lightly brush remaining corner with water and tightly roll filled end toward remaining corner, and gently press to seal.
12. Pour oil to a depth of 2-inches in a wok or dutch oven (I use my electric skillet); heat oil to 375 degrees.
13. Fry, a few at a time, until golden, turning once.
14. Drain.

cellophane noodles, lean, shrimp, garlic, sesame oil, green onions, fresh cilantro, ginger, egg roll wraps, oil

Taken from www.food.com/recipe/vietnamese-egg-rolls-109399 (may not work)