Egg Rolls:

2 lbs lean ground pork
l 1/2 c crushed peanuts
dash of salt
2 pkgs clear noodles
2, tbsps sugar
2 eggs
3 medium onions
4 c bean sprouts
1 pkg egg roll skin (white)

First soak clear noodles in hot water until soft and then drain off water.
Bean sprouts are mixed in last.
Roll above ingredients into egg roll skins and fry. Fry egg rolls with flap down.
Have grease on medium high heat so inside gets done as well as outside.
Have grease so' it comes half way up.
For immediate use fry to a golden brown and serve.
Can be served with soy sauce or a pkg of sweet & sour mix (Durkees).
If you want to freeze egg rolls, fry to light limp brown and you can freeze.
Take directly from freezer and fry to golden crisp brown.
Egg roll and wrappers, before cooking, should be covered with a damp towel.

How to fold an egg roll:
If commercially purchased, cut to 1/2 size.
Place a heaping tbsp of mixture in lower center, flip end up, second fold sides in then roll.
See below:

             Patti Cain ?

Back to Woomera, AU JDSCS Wives Club DONGA COOKBOOK