Thai Spring Rolls

• 1 lb ground pork
• 2 cups clear rice noodles (bean thread or vermicelli)
• 2 cups packaged Coleslaw (or shred the equivalent in cabbage & carrots)
• 1/2 cup finely diced onion
• 4 tablespoons prepared yellow mustard
• 3 tablespoons light soy sauce
• 3 teaspoons cayenne pepper or 3 teaspoons chili pepper flakes
• 1 teaspoon black pepper
• 1 tablespoon chili-garlic sauce
• 1 teaspoon Worcestershire sauce
• 1 egg, beaten
• 50 small spring roll wrappers (found in freezer section of most Asian food stores)
• sweet chili sauce, for chicken (optional dipping sauce) (optional)

1. Soak bean thread noodles in warm water for 10 minutes, drain, and cut into approximately 1" sections.
2. Mix ground pork, noodles, vegetables, and seasonings in a large bowl.
3. Place 2 tsp of filling in corner of spring roll wrap, roll to middle, fold in side corners, use the beaten egg to seal the top corner as you finish rolling the spring roll.
4. Deep-fry the spring rolls in batches so that they don't stick together, and drain on papertowels. Serve while still hot with Sweet chili sauce for chicken (found in most Asian food stores).
5. Alternatively, freeze the rolls prior to deep-frying. Fry when needed, and they will be just as good as if you had rolled them that day.

ground pork, clear rice noodles, carrots, onion, yellow mustard, soy sauce, cayenne pepper, black pepper, chiligarlic sauce, worcestershire sauce, egg, spring roll wrappers, sweet chili sauce

Taken from www.food.com/recipe/thai-spring-rolls-251995 (may not work)