Egg Rolls

• 2 1/2 lb. ground pork
• 2 lb. carrots, shredded
• 1 pkg. bean thread vermicelli (rice noodles)
• black fungus (5 to 6)
• 3 tsp. black pepper
• 3 tsp. fish sauce
• 3 eggs
• 1 lb. bean sprouts, broken
• 1 pkg. lumpia
• 1 egg, beaten
• 1 jar oil

1. Soak vermicelli and fungus in warm water 15 minutes.
2. Then squeeze out water; finely dice.
3. Mix first 8 ingredients in large bowl.
4. Scramble 1 egg in a small bowl.
5. Lay one lumpia wrapper on a plate and place 1 to 1 1/2 tablespoons to one side of the wrapper. Roll the wrapper.
6. Fold end over meat and roll halfway.
7. Turn up each side.
8. Roll the rest of the way and spread the end with egg (beaten).
9. Deep fry until golden brown (15 minutes).
10. Serve with fish sauce, hot rice and lettuce.

ground pork, carrots, vermicelli, black fungus, black pepper, fish sauce, eggs, bean sprouts, lumpia, egg, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=640820 (may not work)