CHA GIO Egg Rolls

1: Prep all of your ingredients: finely diced jicama, finely chop onion, chop/mince shrimp, rehydrate bean thread noodle and woodear mushrooms by adding hot water, allowing to sit for 10-15 minutes, then strain and chop into smaller pieces.

2: Combine all of your ingredients: ground pork, chopped shrimp, onions, jicama, bean thread noodle, woodear mushrooms, salt, chicken bouillon, sugar, black pepper, and 1 egg. Combine well.

3: Separate egg roll wrappers and leave them alternating. Make egg roll glue by mixing together 1/4 cup water and 1 tablespoon all-purpose flour.

4: Once your filling is made, sheets are separated, and egg roll glue is made, you can start to roll the egg rolls.

5: Deep fry the rolled egg rolls until golden and floating to the top, around 7 minutes on medium heat, frying 5 rolls at a time.

6: Enjoy your egg rolls as a lettuce wrap dipped in fish sauce.