Vietnamese Egg Rolls

Servings:

24 Servings

Listed in Categories:

1 lb Ground pork
2 Whole green onions; diced
2 Whole eggs; beaten
2 tb Soy sauce
Salt and pepper; to taste
1 tb Sugar
1 Clove garlic
1 Whole carrot; shredded
1 oz Bean sprouts; broken up
1 pk Egg roll skins; large size

Place l tablespoon in each wrapper. Fry in medium-hot oil about 20 minutes.

Recipe by: Barbara Hong

Posted to FOODWINE Digest by Chris or Dick Marksberry
on Sep 4, 1997