Imperial Egg Rolls

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 lb ground lamb
• 1/2 lb shrimp, cleaned, deveined and minced
• 1/4 cup green onion, finely chopped into rings
• 2 ounces cellophane noodles (aka glass noodles)
• 1 carrot, shredded
• 1 (6 ounce) can water chestnuts, finely chopped
• 2 teaspoons sugar
• 1 tablespoon fish sauce
• 1/2 teaspoon pepper
• 20 -25 egg roll wraps

Recipe

• 1 break up cellophane noodles in to approximately 1-2 inch lengths, and prepare according to package instructions.
• 2 combine all ingredients thoroughly.
• 3 spoon about 2 tablespoons of the mixture into each egg roll wrapper and roll and seal according to package instructions.
• 4 deep-fry in small batches of 3-4 eggrolls at 350 degrees until golden brown and delicious, about 4 minutes.
• 5 drain on paper towels & serve.
• 6 (if you need to reheat them, be sure to do it in the oven or toaster oven because they get rubbery in the microwave.).