4 oz. cellophane noodles
1/2 lb. ground pork
1/2 lb. tiny shrimp
4 green onions, chopped
2 tsp. ginger root, minced
1 tbsp. soy sauce
1 tbsp. oil
10 egg roll skins
Sealer: soy sauce + cornstarch

Soak noodles in water for 4 minutes; drain. Brown meat; add all ingredients together set aside.

In small bowl mix 2 tablespoons cornstarch and 2 tablespoons soy sauce. To assemble egg rolls, spread out skins on counter, divide filling into the center of each skin. Fold outside edge over filling, spread cornstarch mixture around all edges then fold end to center and right edge to center, deep fat fry.