Cambodian Egg Rolls - cooking recipe

Ingredients

1 lb ground pork or 1 lb ground beef
2 cups cabbage, shredded
1 cup bean sprouts
1 cup carrot, shredded
2 cups vermicelli rice noodles (soaked in hot water, then cut to 2 inches in length)
4 garlic cloves, finely minced
1 yellow onion, chopped finely
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon chicken bouillon
3 tablespoons oyster sauce
1 tablespoon soy sauce
1/4 teaspoon fresh black pepper
32 ounces egg roll wraps (2 packages)
oil (for deep frying)
1 tablespoon flour
3 tablespoons water

Preparation

Soak the rice noodles in hot water for about 10-15 minutes. Cut to 2 inches in length.
In a large bowl mix first 12 ingredients and set aside.
In a small bowl mix flour and water to make a loose paste to seal the wrappers.
Instructions on how to roll the egg rolls should be on back of the each packages. Use 1-2 tbsp of filling for each wrappers and seal edges with the water and flour mixture. Make about 55-60 depending on the amount of fillings you use. Give or take. (There has been times that i have more fillings and less wraps or vise versa).
Deep fry until golden brown. Cook time is about 15-20 minutes per batch depending on your fryer and amount or egg rolls per batch.
Serve with favorite sweet and sour sauce.