Imperial Egg Rolls - cooking recipe

Ingredients

1 lb ground pork
1/2 lb shrimp, cleaned, deveined and minced
1/4 cup green onion, finely chopped into rings
2 ounces cellophane noodles (aka Glass noodles)
1 carrot, shredded
1 (6 ounce) can water chestnuts, finely chopped
2 teaspoons sugar
1 tablespoon fish sauce
1/2 teaspoon pepper
20 -25 egg roll wraps

Preparation

Break up cellophane noodles in to approximately 1-2 inch lengths, and prepare according to package instructions.
Combine all ingredients thoroughly.
Spoon about 2 tablespoons of the mixture into each egg roll wrapper and roll and seal according to package instructions.
Deep-Fry in small batches of 3-4 eggrolls at 350 degrees until golden brown and delicious, about 4 minutes.
Drain on paper towels & serve.
(if you need to reheat them, be sure to do it in the oven or toaster oven because they get rubbery in the microwave.).