Ingredients:

• 3 ½ pounds of Pork loin or lean pork
• 3 packages of bean thread noodles individually wrapped
• 4 medium size carrots
• 3 4oz or 1lb cans of water chestnuts
• 2 onions
• 3 or 4 packages of menlo all purpose egg roll skin wrappers
• 5 Tablespoons of Chicken Powder
• 5 Teaspoons of black pepper
• 3 Tablespoons of sugar
• 6 Tablespoons of oyster sauce
• 10-12 dried shitake mushrooms (optional)
• 2 Egg Whites beaten

Unwrap the 3 packages of bean thread noodles and place them in hot water for a few minutes.  Dont over cook, let them sit until they are al dente.  Once done strain and rinse noodles with cold water.  Let them sit and drain for 30 minutes.    Cut into 1 inch sections using scissors.   Put aside for later.

Optional (if you decided to use shitake mushrooms):  Place dried shitake mushrooms in hot water for one hour.  Strain and squeeze the mushrooms.  Remove the middle of the mushroom and stem.  Grind the remaining mushrooms in a food processor.

Peel and finely chop onions.  In a medium size pan pour 1-2 tablespoons of olive oil. Enough oil to cook onions.  Stir fry onions on high until they are clear.  Strain the onions and allow to cool.

Peel and cut carrots into 1 inch sections and course chop them in a food processor.  Put the chopped carrots into a bowl and set aside.

Strain 3 cans of water chestnuts.  Rinse with water to remove the taste of metal.  Place sections of water chestnuts in the food processor.  Pulse the water chestnuts 3-4 times.  Medium course.  Place in a bowl.  Spoon sections of the water chestnuts in a towel and squeeze the remaining water out of them by twisting the towel.

Combine the water chestnuts and carrots (if used shitake mushrooms too).  Then mix in the cut bean thread noodles into the bowl.  Add 2 tablespoons of chicken powder, 1 tablespoon of sugar and 1 tablespoon of pepper to the vegetables.  Stir the vegetables and seasonings together by hand.  Set aside.

Stir the cooled onions and ground pork together by hand.  Add 2 Teaspoon of pepper, 3 Tablespoons of chicken powder, 2 tablespoons of sugar and 6 tablespoons of oyster sauce.  Mix ingredients by hand.

Combine the vegetables and meat by hand and place in a bowl or zip lock bag.  Allow to sit in the fridge for 1 hour before rolling egg rolls.

Take the egg roll skins and cut off the uneven edges with scissors.  Peel the egg roll skins apart and place in a zip lock bag to keep fresh.

When ready to roll the egg rolls take 2 egg whites and place into a bowl and beat them well with a fork.  Set aside.

To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you.  Place about 3 tablespoons of filling or desired amount onto the bottom third of the wrapper.  Fold the bottom corner over the filling and roll firmly to the half way point.  Fold the left and right sides snugly over the egg roll, then continue rolling until almost closed.  Brush remaining part with egg white and seal the egg roll closed.  Repeat with remaining egg roll wrappers, covering finished egg rolls witha tower or plastic to keep from drying out.

If you want to freeze egg rolls:

Pre Heat deep fryer to 375 degrees.  Blanch egg rolls in fryer.  Place 5-8 egg rolls in deep fryer (depending on size of fryer) cook egg rolls for 1-2 minutes or until edges or light brown.  Place egg rolls on cooking sheet and put them in the freezer.  Once frozen you can place the egg rolls in a zip lock bag or air tight bag to freeze for future use.

If you want to cook egg rolls:

Pre Heat deep fryer to 375 degrees.  Place 5-8 egg rolls in deep fryer (depending on size of fryer) cook egg rolls until golden brown about 5-7 minutes.  Drain on paper towels.