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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 4550 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
12 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)
12 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