Ingredients

• 1 lb ground pork or 1 lb ground beef
• 2 cups cabbage, shredded
• 1 cup bean sprouts
• 1 cup carrot, shredded
• 2 cups vermicelli rice noodles (soaked in hot water, then cut to 2 inches in length)
• 4 garlic cloves, finely minced
• 1 yellow onion, chopped finely
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon chicken bouillon
• 3 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1/4 teaspoon fresh black pepper
• 32 ounces egg roll wraps (2 packages)
• oil (for deep frying)
• 1 tablespoon flour
• 3 tablespoons water

Instructions

1. Soak the rice noodles in hot water for about 10-15 minutes. Cut to 2 inches in length.

2. In a large bowl mix first 12 ingredients and set aside.

3. In a small bowl mix flour and water to make a loose paste to seal the wrappers.

4. Instructions on how to roll the egg rolls should be on back of the each packages. Use 1-2 tbsp of filling for each wrappers and seal edges with the water and flour mixture. Make about 55-60 depending on the amount of fillings you use. Give or take. (There has been times that i have more fillings and less wraps or vise versa).

5. Deep fry until golden brown. Cook time is about 15-20 minutes per batch depending on your fryer and amount or egg rolls per batch.

6. Serve with favorite sweet and sour sauce.