INGREDIENTS:

1 lb. egg roll sheets (wraps)
4 oz. ground pork
½ cup cilantros
½ cup shredded carrots
½ cup shredded cabbage
½ cup bean sprouts
3½ oz. flat asian noodles. (rice stick)
1 pinch salt
1 pinch black pepper
1 each egg (use egg white for sealing the egg roll sheet closed)
3-4 cups olive oil

PREPARATION:

1. Soak the flat asian noodles about 10 minutes or until soft, the cut into short lengths.
2. Place the noodles, pork, cilantros, shredded carrot, shredded cabbage, bean sprouts, salt and back pepper in a bowl and mix them well together.
3. Place a tbsp. of the filling on the egg roll sheet, fold the sheet over the filling, fold about half a turn, fold I the ends to close them, the roll up tightly, sealing the sheet closed with the white egg.
4. Pour the olive oil into a deep wok and fry using medium heat until crisp and golden brown.
5. Serve with sweet chili sauce (for dipping or placing on top of the egg rolls).

Makes 6 to 8 servings