Joe's Mom's Egg Rolls

This recipe comes from my friend Joe from Vietnam. His mom made these egg rolls all of the time, and I could eat a dozen of them at one sitting! Delicious!!!

• Ready In: 1080 hrs
• Yields: 16 egg rolls

Ingredients

• 1⁄2 lb ground pork
• 1⁄2 lb chicken breast
• 3  carrot sticks
• 1⁄2 head cabbage
• 4  ounces  sliced mushrooms, drained
• 1⁄2 medium onion
• 1 7⁄8 ounces  vermicelli (bean thread)
• 1⁄2 teaspoon pepper
• 1  teaspoon sugar
• 1⁄2 teaspoon salt
• 2  eggs
• 1⁄2 teaspoon  garlic salt
• 1 (16 ounce) package  egg roll wraps

Directions

1. Cook ground pork and chicken breast and chop until fine.
2. Chop carrots, cabbage, mushrooms, and onion very finely.
3. Put vermicelli in a bowl of warm water for 15 minutes. Remove, drain and cut into 1-1/2 inch sections.
4. Mix meat, vegetables, pepper, sugar, salt, eggs, garlic salt and vermicelli in a bowl.
5. Heat up cooking oil to 400 degrees.
6. Follow directions on egg roll wrap package to add filling and fold wrap.
7. Cook until golden brown.