*Crispy Egg Rolls by Hannah

Step one:
16 oz. pkg. lumpia, thawed (about 25 wrappers)
1/2 lb. ground pork
1/2 lb. ground beef
2-4 (rectangular) long rice noodles -you will need to soak them in water for ½ hour till clear, then drain and chop up the long rice till 1 inch little strings.
1 egg

1 cup peeled & shredded carrots

1 cup bean sprouts
1 cup shredded cabbage

1 med. onion, chopped

1 Tbsp. fish sauce

1/4 Tbsp. pepper

2-4 clove garlic, finely chopped

1 tsp. sugar
pinch of MSG
2 green onions, diced

1 teaspoon soy sauce

1 teaspoon oyster sauce

1 Tbsp. Hoisin Sauce (asian Trei sauce/BBQ)

6 water chestnuts slices and diced

1-2 teaspoon ground ginger

step 2:

1/2 cup vegetable oil (or as much for covering a flat pan w/ 1-2 in depending on thickness of rolls 1 egg- for sealing the wraps

Directions:
mix together all of step one in a large mixing bowl. Take about a small spoon full and cook it in a frying pan to make sure it's to your liking. Then take 1Tbsp. of that mix and place in the corner of your wrap as followed

Then lift up that corner and roll over stuffing

pull in each of the other corners as follows

Then roll up like a rug like follows placing a little dab of the egg on the last unwrapped corner
Roll it all up and there you go!

Bring your oil to a high broil then turn to a med high heat and place egg rolls in pan use tangs to help flip the egg rolls.

Let cool and serve with romaine lettuce and a few sprigs on mint leafs.

For a dipping sause add 1/2 cup karo corn syrup and then add 1 Tbs (more or less depending on your like for hot foods) chili garlic sauce (you may want to add 1 tsp of water to make it a little less think.)

Dip and eat!

Personal Comments:

I love love love love this recipe i will be making it over and over and over I give it a 5 stars out of 5 stars!!!!