1/2 lb. ground pork/chicken/or crab meat
7/8 oz. long rice, soak in water
1/2 pkg. bean sprouts, don't wash
1 c. shredded carrots
1 c. shredded cabbage
1 1/2 tsp. salt
1 1/2 tsp. black pepper
1 tsp. garlic powder
10 pieces dried mushrooms, soak in warm water and chop fine
2 c. cooking oil, for deep frying
1 pkg. egg roll wraps, about 40 pieces

Cook pork in pan without oil until the meat turns white (do not over cook). Remove from pan and place in large mixing bowl. Add the rest of the above ingredients and mix well.

Take egg roll wrap and separate; place 2 tablespoons of the above mix in the center. Roll tightly, sealing ends with warm water as shown on package directions. Heat 2 cups of cooking oil using medium heat, when oil has heated then place your spring roll in the pan and deep fry until both sides turn medium brown.

Remove and place on paper towel to soak up excess oil. Serve with sweet and sour sauce.

SWEET AND SOUR SAUCE:

1/2 c. ground peanuts
2 tbsp. shredded carrots
1/2 c. vinegar
1 tsp. salt
1 1/2 c. sugar

Cook vinegar, sugar and salt in pan until the sauce is thick like honey. Remove from stove and let it cool and add the shredded carrots. Before serving add ground peanuts.