1 c. carrots, shredded
1 c. cabbage, cut into 1/2" squares
1 c. pod peas, cut diagonally
3 cloves garlic, crushed
1 lb. boneless pork or beef, cut in sm. pieces
1 lb. shelled shrimp, cut in sm. pieces
1 med. onion, finely diced
1 tbsp. fish sauce
1/2 tsp. pepper
Salt to taste
1 tsp. MSG
Eggroll or lumpia wrappers
2 tbsp. oil

Brown garlic in hot oil. Add onion, saute until transparent. Add pork or beef and shrimp. Season with fish sauce, pepper, salt and MSG. Stir until meat and shrimp are tender. Add remaining ingredients, keep on stirring until vegetables are tender but firm. Remove from fire. Drain remaining broth. Let cool and set aside. Put 2 tablespoons of mixture in each egg roll wrapper and seal. Fry in deep fat. Good with hot mustard.