Vietnamese Egg Roll

• 1 pkg. egg roll (rice paper), frozen
• 1 lb. ground pork
• 1 lb. shrimp or chicken breasts, ground or finely chopped
• 1 large onion
• 1 carrot
• 1 (8 oz.) can mushrooms, drained
• 2 c. fresh bean sprouts or cabbage
• 1 1/2 tsp. salt
• 1 tsp. pepper
• 1 tsp. monosodium glutamate (m.s.g.)
• 1 egg, beaten
• oil for deep fat frying

1. All ingredients finely chopped.
2. In large bowl combine ingredients together well.
3. Fill each egg roll skin with 2 tablespoons mixture.
4. Fold 2 sides over mixture, brushing last fold with water.
5. Roll between palms to seal and shape.
6. When ready to cook, preheat oil to 325u0b0.
7. Drop egg rolls into hot oil. Fry until golden brown on both sides.
8. Drain on paper toweling. Keep warm in oven until ready to serve.
9. Serve with Chinese hot mustard or a sweet-sour sauce.
10. Can be made in advance and frozen. Serves 8.

egg roll, ground pork, shrimp, onion, carrot, mushrooms, fresh bean sprouts, salt, pepper, glutamate, egg, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453919 (may not work)