Directions

• In a large bowl, mixed grounded pork with garlic, onion, sugar and fish sauce together, add shredded carrot, cabbage, soy sauce, salt and black pepper, mix well and set a side.
• Gentle pulls out each spring roll shell to separate from other shells.
• Lay one sheet flat on a cutting board or plate, spoon some meat and put on 1/3 of the shell.
• Wrap the meat filling in spring roll shell, roll it tight and seal the end with egg white. Continue make spring roll till filling it gone.
• Note: If you haven’t made spring roll before, look at the back of spring roll pastry package. It has illustrated instruction for you to follow.
• Heat 6 cups oil in large wok or skillet with high temperature.
• When oil is hot, turn temperature down to medium and deep fry each spring roll till it crispy and golden brown.
• Removed spring roll when done and put it on a plate covered with paper towel to drained excessive oil.