Vietnamese Spring Rolls

• 1/2 lb ground pork
• 1 cup carrot, grated
• 1 cup celery root, minced
• 3 tablespoons chicken bouillon
• 2 teaspoons soy sauce
• 1 cup cooked rice noodles
• 10 ounces spring roll wrappers

1. Thaw out wraps (they usually come frozen at the asian supermarket) about halfway, so you can work with them.
2. Combine pork with carrot, celery root, and soy sauce.
3. Gently fold in the chicken stock powder.
4. Cut the noodles so that you can fold them into the pork mixture.
5. Combine all ingredients well with your hands.
6. Assemble the rolls suing about 1 1/2 tsp of pork mixture, rolling it in the wraps like mini-burritos, being sure to do so tightly.
7. Put about an inch of Canola oil in a deep 9 inch skillet. Fry the spring rolls in the oil until golden brown on all sides.

ground pork, carrot, celery root, chicken bouillon, soy sauce, rice noodles, spring roll wrappers

Taken from www.food.com/recipe/vietnamese-spring-rolls-300795 (may not work)