Eggroll (Vietnamese Fried Spring Roll)

-1 lb ground turkey,pork or chicken (not beef)
-2 cups shredded jicama (or shredded napa cabbage)
-1 cup shredded carrot
-1/2 cup chopped onion
-1 egg, separated
-2 Tbsp. soy sauce (Golden Mountain)
-1/2 tsp. sugar
-1/4 tsp. black pepper
-1/2 tsp. salt
-1 cup bean thread (Saifun-brand not important)
-25 egg roll shells (look for frozen spring roll shells-brand not important, I used wei-chuan)

-Soak bean threat in hot water for 10 minutes then cut into 2 inches long.

-Mix everything except for egg white.

-Use about 1 1/2 to 2 Tbsp. filling per egg roll shell.

-Glue ends with egg white.

-Deep fry at medium heat until golden brown (about 10 min) or spray with pam and bake in 350 degree oven for 50 min turning halfway.

Dip in concoction of soy sauce and sweet chilli sauce (Maesri brand)

-Tricia Ware