INGREDIENTS

• 3/4 lb of ground pork

• 1 medium onion chopped

• 1 medium carrot shredded

• 2 cloves of garlic

• 2 tbsp green onion

• 1 tbsp Sesame oil

• 1 tbsp Soy sauce

• 1 tbsp Oyster sauce

• 2 tbsp Hoison Sauce

• 1¼ tsp of white pepper

• ¼ tsp of black pepper

• 1 cup Vermicelli Noodles (soak the noodles for 20-30 mins, until it is soft)

OTHER INGREDIENTS

• Egg Roll Wrappers (25 pack)

• 3 cup canola oil for frying

• 1 egg white to seal egg rolls

DIRECTIONS

1. Ensure egg roll wrappers are defrosted. If not, take out of the freezer until they are.

2. Soak 1 cup of the vermicelli noodles in hot water for about 20-30 mins, until it is soft.

3. As the vermicelli noodles are soaking:

4. Chop onion

5. Shred carrot

6. Mince garlic

7. When the vermicelli noodles are soft, mix all of the ingredients listed under filling ingredients. Let it sit for 15 minutes.

8. Heat 3 cups of canola oil on medium-high heat.

9. Separate egg roll wrappers.

10. Using a table spoon, make 25 individual fillings, and place them on a plate.

11. On a clean plate, take one egg roll wrapper, and place it in diamond shape towards you.

12. Take one filling and place it at the end, leaving about 1 inch or so of space.

13. Roll the egg roll, when you get towards the end, brush the end with egg white to seal.

14. When the oil is ready, carefully put the egg rolls into the oil to fry.

15. Cook for about 10-12 minutes, or until it is golden brown.

16. While the egg rolls are cooking, prepare a plate lined with paper towels.

17. When the egg rolls are golden brown, place the cooked egg rolls on the lined plate for it to cool.

18. Eat!