Vietnamese Egg Rolls - cooking recipe

Ingredients

2 pkg. egg roll wrappers
2 c. ground pork, cooked
1 c. diced, cooked chicken
1 c. chopped ham
1 large onion, chopped
2 c. bean sprouts, cut into 1/2-inch long pieces (do not use soy bean sprouts)
2 c. chopped cabbage
1 large carrot, shredded
1 tsp. salt
1 tsp. black pepper
2 c. oil

Preparation

Combine all ingredients, except oil and egg roll wrappers; mix well.
Carefully separate egg roll wrappers.
Place 1 heaping tablespoonful of filling about 3 inches from one corner of each egg roll wrapper.
Fold corner over filling; roll firmly halfway up the wrapper.
Fold two side corners over filling; roll all the way up.
Seal edges with beaten egg or water.
Heat oil to 350\u00b0. Add egg rolls, 3 or 4 at a time.
Fry 4 to 5 minutes, or until golden brown.
Drain on paper towels.