Egg roll skins
2 lb. ground pork
Lungkow (bean thread noodle)
3 eggs
2 c. shredded cabbage
1/2 c. shredded carrot
1 lb. bean sprout
1/2 c. chopped green onions
1 or 2 tbsp. salt
1 tsp. msg
1 tsp. black pepper

Put two sticks of bean thread noodle into a bowl with hot water. Wait about 5 to 10 minutes. Mix all the vegetables and noodles with the meat and add the salt, pepper and msg. Add the eggs and mix well. Put about 2 1/2 ounce of meat and wrap in egg roll skin. Use about 2 1/2 cups of vegetable oil and let it get real hot and then put the egg rolls in the fryer pan and turn the temperature down to medium, wait until all of them have turned brown and take them out. Put them in a paper towels to absorb the grease.