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1
Take egg roll wrappers out of the freezer and let thaw for an hour before starting.
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2
Fill a medium size bowl with luke warm water, place the package of Vermicelli Mung Bean noodles in it to soften.
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3
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.
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4
Seperate the 3 eggs, yolks into a small bowl, and the whites to the meat mixture.
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5
Drain water out of mung bean noodles (they should be pliable) and add to the meat mixture.
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6
Mix ingredients throughly. (This is best done by hand like meatloaf.).
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7
Beat the eggs yolks you placed into a small bowl until mixed.
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8
Seperate your egg roll wrapper, and place 2-3 tablespoons of filling onto wrapper, follow rolling instructions on package for proper shape.
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9
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.
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10
Continue to make all egg rolls before frying.
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11
Heat a small pot with approx 3 cups of oil. Heat on high until just about smoking, then turn down to medium heat.
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12
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.
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13
Remove from oil and let oil drain on a paper towel.
