Cabbage Free Cambodian Egg Rolls

Take egg roll wrappers out of the freezer and let thaw for an hour before starting.

Fill a medium size bowl with luke warm water, place the package of Vermicelli Mung Bean noodles in it to soften.

In another medium size bowl add 2-3 pounds of ground pork, 1 pound of ground shrimp, 4 finely shredded medium size carrots, 1/2 onion chopped, 1 tablespoon of black pepper, 1 teaspoon of salt, 1 heaping Tablespoon of sugar.

Seperate the 3 eggs, yolks into a small bowl, and the whites to the meat mixture.

Drain water out of mung bean noodles (they should be pliable) and add to the meat mixture.

Mix ingredients throughly. (This is best done by hand like meatloaf.).

Beat the eggs yolks you placed into a small bowl until mixed.

Seperate your egg roll wrapper, and place 2-3 tablespoons of filling onto wrapper, follow rolling instructions on package for proper shape.

To seal egg roll at the last fold dip your finger or pastry brush into egg yolk and smear a little on the last fold. Then finish rolling egg roll.

Continue to make all egg rolls before frying.

Heat a small pot with approx 3 cups of oil. Heat on high until just about smoking, then turn down to medium heat.

Place a few egg rolls in the oil and cook about 8 minutes and then flip over and cook another 8 minutes. They should be a darker golden brown in color.

Remove from oil and let oil drain on a paper towel.