1 lb. ground pork
3 carrots, grated
1-2 med. onions, finely chopped
1/2 c. softened bean threads
1 piece black fungus mushroom (optional)
1 egg
1 tsp. salt
1/8 tsp. dried chopped garlic (= 1 clove)
1/2 sm. cabbage, chopped med. to fine
Egg roll wrappers

Mix chopped cabbage, carrots, onions, bean threads, mushrooms and spices until well blended. Mix in egg and pork thoroughly (with hands).

Heat vegetable oil in skillet or wok to 325 degrees.

Roll mixture in egg roll skins diagonally, folding in sides and rolling tightly. Seal with beaten egg on flap. Place in hot oil and fry until medium to dark brown. Remove and let drain. Cool on paper towels. Serve with soy sauce or Sweet and Sour Sauce.