Imperial Egg Rolls

Ingredients

• 1 (6 ounce) can water chestnuts
• 1 tablespoon fish sauce
• 20-25 egg roll wraps
• 1/2 teaspoon pepper
• 2 teaspoons sugar
• 1/4 cup green onions
• 1/2 lb shrimp
• 1 lb ground pork
• 2 ounces cellophane noodles (aka Glass noodles)
• 1 carrot

Instructions

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.).