1 ½ pound ground pork
two rounded tablespoons grated fresh ginger (after peeling)
five large carrots shredded
one medium onion, finely chopped
5 cloves of garlic, finely chopped
1/3 package very thin rice vermicelli noodles, soaked in cold water until soft
generous salt and pepper
Mix ingredients in bowl
Get two packages of egg roll wrappers, thin type lumpia, about one foot square and thaw.
Starting at one corner, place hand molded mixture (about the shape and size of ½ a polish sausage). Roll tightly and diagonally to the center of the wrap. Fold over the wrap edges into the middle so that none of the edges flare out. Continue rolling until you get to within two inches of the end. Wet the remaining end with water with you finger. Finish roll.
Bring deep fat fryer half filled with vegetable oil to its highest temperature (mportant). Cook up to 6 rolls at a time. Drain on paper towels until cool enough to eat.
Save half of the julienne carrots and marinate in Italian dressing with a little Nutrasweet added.
Get some boston lettuce, put leaves on platter with chopped onions, cucumber half slices, fresh cilantro.
Put egg rolls in lettuce leaves, add a little cilantro, onion, cucumber, and marinated carrots and dip in THAI dipping sauce. YUM