Vietnamese Spring Rolls

Ingredients

• 1/2 lb ground pork
• 1 cup carrot, grated
• 1 cup celery root, minced
• 3 tablespoons chicken bouillon
• 2 teaspoons soy sauce
• 1 cup cooked rice noodles
• 10 ounces spring roll wrappers

Directions

1. 1

   Thaw out wraps (they usually come frozen at the asian supermarket) about halfway, so you can work with them.

2. 2

   Combine pork with carrot, celery root, and soy sauce.

3. 3

   Gently fold in the chicken stock powder.

4. 4

   Cut the noodles so that you can fold them into the pork mixture.

5. 5

   Combine all ingredients well with your hands.

6. 6

   Assemble the rolls suing about 1 1/2 tsp of pork mixture, rolling it in the wraps like mini-burritos, being sure to do so tightly.

7. 7

   Put about an inch of Canola oil in a deep 9 inch skillet. Fry the spring rolls in the oil until golden brown on all sides.