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I HOPE YOU ENJOY MY MOM'S EGG ROLL RECIPE! IT'S THE BEST! I LOVE IT AND I KNOW YOU WILL TOO. ENJOY!

RECIPE YIELDS 45-50 EGG ROLLS:

1 1/2 LBS LEAN GROUND PORK
6 CUPS CHOPPED VERMICELLI BEAN THREAD NOODLE
2 CUPS CHOPPED ONIONS
6 CUPS THINLY SLICED CABBAGE
2 CUPS GRATED CARROTS
1-2 CUPS BEAN SPROUTS
1 CUP SPRING ONIONS
1/2 CUP OYSTER SAUCE
1/2 CUP THAI MUSHROOM OYSTER SAUCE
1 TBP BLACK PEPPER
1/2 OR 1 TSP SALT
1/2 TSP SUGAR (OPTIONAL)
3 EGGS (2 FOR MIXTURE AND 1 FOR SEALING THE EGG ROLLS)
1 TSP GRANULATED CHICKEN SOUP BASE MIX (OPTIONAL)
1-2 PACKAGES OF LITTLE CHEF SPRING ROLL PASTRY WRAPPER (OR ANY STORE BRAND EGG ROLL WRAPPER)

YOU WILL NEED ENOUGH VEGETABLE OIL TO DEEP FRY THE EGG ROLLS

DIPPING SAUCE:

SWEET CHILI SAUCE

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Deep Fryer: http://amzn.to/2wpq4sV
Sweet Chili Sauce: http://amzn.to/2v0ZOan
Vermicelli Bean Thread Noodle: http://amzn.to/2hsoBQ5
Oyster Sauce: http://amzn.to/2vA83Mf
Thai Oyster Sauce: http://amzn.to/2u8VVgN