Egg Rolls

Ingredients:

vermicelli bean noodles - 1/2 of 8 oz pkg
one head of cabbage
2 c. bean sprouts
green onion
yellow onion
TYJ spring roll pastry
eggs
ground pork
1 t. fish sauce
1 t. oyster sauce
2 t. pepper
MSG, optional
potato
1/2 lb. ground pork

Directions:

Soak vermicelli in water (about enough to cover the noodles in the bowl and they will reconstitute). Wash bean sprouts. Peel and then grate potato. Cut cabbage in half and then shred with a peeler (can use knife if you'd like). Grate onion with peeler.

Strain vermicelli and cut noodles about 5 inches. Add pepper, 2 eggs, fish sauce, oyster sauce, and pork. Combine all ingredients together in bowl.

In separate bowl, beat 1-2 eggs (can do with fingers). Lay one pastry layer on cooking sheet. Brush with eggs (can do with fingers, also). Place about 1/4 of cup of vermicelli mixture on egg roll and tightly roll up (like a burrito). Brush some egg to seal flap of pastry closed.

Heat pan of oil and fry egg rolls until they come to the top of the oil.