Vietnam Style Pork and Shrimp Egg Rolls

Chef #699448's Note:

Everyone loves these. Easy to make. This is half of what I usually make because I have to share with neighbors when I make them and co-workers. Best when served while hot ok when re-heated in microwave (not crispy) better when re-heated in the oven on a baking dish or foil. If you have a favorate veggie add it also. You can use chicken or ground beef. A friend of mine uses brats (she's German) bur t I prefer the pork and shrimp. A Vietnamese woman tought me this many years ago.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 (4 ounce) bag bean threads
• 1 (16 ounce) bag coleslaw (cabbage and carrot mix)
• 1 (8 ounce) bag frozen salad shrimp
• 1 lb ground pork
• 1 large onion (diced)
• 2 garlic cloves (diced )
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 6 ounces bean sprouts
• 3 eggs
• 2 tablespoons black pepper
• 1 teaspoon salt
• 40 egg roll wraps

Directions:

1. Put two bundles of bean thread in a bowl of hot water to soften. Clean and add all other ingredients in a large bowl. Drain bean thread and cut into 3-4 inch lengths. I just hold it above the bowl and cut with sissors. Mix well. place about 3 spoons in center of wrapper and fold over one side then both ends and roll. Use the liquid in the bottom of the mix to seal wrapper. Heat oil and fry turning until golden brown. Beacuse your dealing with raw pok do not make these much larger around than a quarter. I don't measure but this should be very close.