14 oz. pork, finely ground
1 1/2 c. finely chopped carrots
1/2 c. finely chopped onions
1/2 c. finely ground chicken
3 1/2 oz. cellophane noodles, soaked in warm water, then cut into 2 inch lengths
3 eggs, slightly beaten
1/2 c. soy sauce
1 tsp. garlic powder
1 tsp. ground pepper
24 egg roll skins
1 qt. (4 c.) water
1 tsp. brown sugar
Oil for deep frying

Combine pork, carrots, onions, chicken, noodles, eggs, soy sauce, garlic powder and pepper in medium bowl and mix well.

Separate egg roll skins and lay out on work surface. Combine water and brown sugar and use to lightly moisten wrappers. Divide filling among wrappers, placing in center. Fold in sides. Roll up, pressing edges to seal.

Heat oil in deep fryer to 350 degrees. Fry rolls a few at a time until golden brown. Egg rolls can be fried ahead and reheated until crisp in 200 degree oven with door ajar, about 10 minutes. Yield: 24 egg rolls.