1 lb. ground pork
24 egg roll shells (separated)
1 tsp. salt
1 tsp. ground black pepper
1 tsp. (accent brand) seasoning
1 egg
2 carrots (shredded)
1 onion (dried)
1 egg
1/2 tsp. sugar

In large bowl, combine meat, salt, pepper, seasoning, carrots, onions, sugar and one egg. Crack other eggs into a small bowl. Using a tablespoon, scoop a generous portion of mixture and place in center of a shell. Fold bottom corner over center. Then fold over the two side corners. Roll tightly and leave one inch of the corner. Dip the corner into the bowl of the eggs. Then finish rolling it. This procedure should have sealed the egg roll. The role should be about four inches long.

Cooking: Preheat oil with medium to medium high heat. Drop egg roll in. Rotate and turn on both sides. Cook until golden brown. Drain and blot excess oil before serving.