Vietnamese Egg Rolls

• 1/2 (3 3/4-ounce) package cellophane noodles
• 1/2 pound lean boneless pork
• 1 pound unpeeled, large fresh shrimp
• 3 cloves garlic, pressed
• 1 tablespoon sesame oil
• 6 green onions, chopped
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons grated fresh ginger
• 20 egg roll wrappers
• Vegetable oil

1. Soak noodles in hot water to cover 10 minutes or until soft; drain. Cut into 2-inch pieces; set aside.
2. Trim excess fat from pork, and cut into 1-inch pieces; set aside.
3. Peel shrimp, and devein, if desired.
4. Position knife blade in food processor bowl; add pork. Process until coarsely chopped. Add shrimp, and process until mixture is finely chopped.
5. Cook meat mixture and garlic in oil in a wok or large skillet over medium-high heat 5 minutes, stirring until pork crumbles and shrimp turn pink.
6. Add noodles, green onions, cilantro, and ginger; cook 2 to 3 minutes. Cool completely.
7. Spoon 1/4 cup mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner of wrapper with water; tightly roll filled end toward remaining corner, and gently press to seal.
8. Pour oil to depth of 2 inches into a wok or Dutch oven; heat to 375u0b0. Fry, a few at a time, until golden brown, turning once; drain.

cellophane noodles, pork, shrimp, garlic, sesame oil, green onions, fresh cilantro, ginger, egg roll wrappers, vegetable oil

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