Hmong Egg Rolls

Hmong Egg Rolls
    From Chia Vang

120 egg roll wrappers
5 lbs of ground pork
4 8-oz pkgs rice noodles, soaked*
1 lb carrots, grated
1 head cabbage, grated
2 large onions, chopped small
salt, msg
soy sauce
10 eggs

In a very large bowl mix raw pork, noodles, vegetables together.  Add salt (½ Tbsp) and msg as desired. Mix in soy sauce (abt 1/4 cup) and eggs until all is mixed together and begins to hold together.  Wrap mixture in egg roll wrappers, sealing edge tightly with egg white.  Fry in hot oil 370" until golden brown.  Makes 120 egg rolls.  Delicious!!!!

* soak rice noodles in warm water for 30 minutes to soften, then drain well.