My mom never fails to provide us with her crispy egg rolls during any event, party or gatherings. I grew up with this stuff, and the junk you get from your local Chinese take out will no longer come near your dinner plate after trying this out! Over the years mom has changed her recipes a few times by adding or removing shrimp and taro. This recipe is the simplified but still very delicious version of her egg rolls. I personally prefer this since I am not a fan of shrimp, plus taro is a bit tricky to cook and prepare.

Note:

Recipe for 50 rolls:
½ cup sugar (or truvia)
2 tsp. Salt (to taste)
2 tsp. Pepper (to taste)
1 Package of Cello phane Noodles- http://amzn.to/13Bq1Zp
1 egg
2 lbs ground lean pork (turkey meat if you don't eat pork, soy ground meat, or shrimp)
2-3 Large Carrots
½ Cabbage
½ Large Onion
Two Spring Roll Wraps- The brand we prefer is called TYJ Spring Roll Pastry- http://bit.ly/13g4HFg
Canola Oil

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