Cambodian Egg Rolls
This is a family recipe. Growing up my mom only make these on special occassions. I actually always have these in my freezers for whenever i am hunger for them. Everyone that has tried these egg rolls loved it. Beware: they are very addictive!
1 lb ground pork or 1 lb ground beef
2 cups cabbage, shredded
1 cup bean sprouts
1 cup carrot, shredded
2 cups vermicelli rice noodles (soaked in hot water, then cut to 2 inches in length)
4 garlic cloves, finely minced
1 yellow onion, chopped finely
1 teaspoon sugar
1⁄2 teaspoon salt
1 teaspoon chicken bouillon
3 tablespoons oyster sauce
1tablespoon soy sauce
1⁄4teaspoon fresh black pepper
32ounces egg roll wraps (2 packages)
oil (for deep frying)
1tablespoon flour
3tablespoons water