Vietnam Style Pork And Shrimp Egg Rolls
- 1 (4 ounce) bag bean threads
- 1 (16 ounce) bag Coleslaw (cabbage and carrot mix)
- 1 (8 ounce) bag frozen salad shrimp
- 1 lb ground pork
- 1 large onion (diced)
- 2 garlic cloves (diced )
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 6 ounces bean sprouts
- 3 eggs
- 2 tablespoons black pepper
- 1 teaspoon salt
- 40 egg roll wraps
- Put two bundles of bean thread in a bowl of hot water to soften. Clean and add all other ingredients in a large bowl. Drain bean thread and cut into 3-4 inch lengths. I just hold it above the bowl and cut with sissors. Mix well. place about 3 spoons in center of wrapper and fold over one side then both ends and roll. Use the liquid in the bottom of the mix to seal wrapper. Heat oil and fry turning until golden brown. Beacuse your dealing with raw pok do not make these much larger around than a quarter. I don't measure but this should be very close.
carrot, frozen salad shrimp, ground pork, onion, garlic, fish sauce, sugar, bean sprouts, eggs, black pepper, salt, egg roll wraps
Taken from www.food.com/recipe/vietnam-style-pork-and-shrimp-egg-rolls-305813 (may not work)