Egg Rolls Name: Thoeun Williams Base: Great Lakes Recipe: makes 45-50 eggrolls (depending on how much fillings per wrappers you use) 1 lb ground pork or beef 2 cups shredded cabbage 1 cup bean sprouts 1 cup shredded carrots 1- 2 cups cup clear rice noodles (soaked in hot water, then cut it to 2 inches long) 4 cloves garlic paste or finely minced 1 yellow onion chopped finely 1/2 tbsp sugar 1/2 tbsp salt 1 tbs chicken bullion 3 tbsp oyster sauce 1/4 tsp fresh black pepper 2 packages of egg roll wrappers (allow time to thaw) Oil for deep frying 1 tbsp flour tbsp water Mix first 12 ingredients together very well. Set aside. In a small bowl mix the flour and water making a loose paste to seal the wrappers. Use 1-2 tbsp of fillings per wrapper, using the water and flour mixture to seal the edges. (Instructions on how to roll the egg rolls is usually on the packages.) Deep fry until golden brown, drain excess oil by placing the cooked egg rolls on paper towel. Serve with your favorite sweet and sour sauce. Great for parties.