Rouleau Imperial

• 1 lb ground pork
• 2 cans crabmeat (drained)
• 1 medium onion (finely chopped)
• 3 scallions (finely chopped)
• 3 carrots (finely shredded)
• 2 whole eggs (beaten)
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon white vinegar
• 1 cup unsalted peanuts (finely chopped)
• 50 egg roll wraps
• cooking oil

1. In a large mixing bowl, combine pork, crab, chopped onion, scallions, carrots, eggs, fish sauce and peanuts and mix thoroughly.
2. For dipping sauce, combine sugar and vinegar.
3. Heat the cooking oil.
4. Place 1 Tablespoon of mixture into the center of the skin.
5. Fold over ends and form roll.
6. Fry in oil, just until golden approximately 3 minutes.
7. Drain.
8. Serve warm.
9. Makes approximately 50 imperial rolls.

ground pork, crabmeat, onion, scallions, carrots, eggs, fish sauce, sugar, white vinegar, unsalted peanuts, egg roll wraps, cooking oil

Taken from www.food.com/recipe/rouleau-imperial-22131 (may not work)