Imperial Egg Rolls

• 1 lb ground pork
• 1/2 lb shrimp, cleaned, deveined and minced
• 1/4 cup green onion, finely chopped into rings
• 2 ounces cellophane noodles (aka Glass noodles)
• 1 carrot, shredded
• 1 (6 ounce) can water chestnuts, finely chopped
• 2 teaspoons sugar
• 1 tablespoon fish sauce
• 1/2 teaspoon pepper
• 20 -25 egg roll wraps

1. Break up cellophane noodles in to approximately 1-2 inch lengths, and prepare according to package instructions.
2. Combine all ingredients thoroughly.
3. Spoon about 2 tablespoons of the mixture into each egg roll wrapper and roll and seal according to package instructions.
4. Deep-Fry in small batches of 3-4 eggrolls at 350 degrees until golden brown and delicious, about 4 minutes.
5. Drain on paper towels & serve.
6. (if you need to reheat them, be sure to do it in the oven or toaster oven because they get rubbery in the microwave.).

ground pork, shrimp, green onion, noodles, carrot, water chestnuts, sugar, fish sauce, pepper, egg roll wraps

Taken from www.food.com/recipe/imperial-egg-rolls-149369 (may not work)