Measure exactly 8 heaping Tbs each (25 grams) of shredded cooked pork and 2 Tbs each kim chi, sauerkraut, fresh slivered carrots, onion, fresh bean sprouts, fresh sweet red peppers and soaked mung bean noodles, evenly distributed over eight egg roll wrappers, drizzle sweet thick soy sauce over, taste.

Make eight eggrolls. Put two Tbs of the filling along center of the 7” square store bought egg roll wrapper. Or make an 8” round home made egg roll wrapper. Fold 1 inch top and bottom edges over filling, roll tight, glue edge shut by brushing with beaten egg. Allow beaten egg to dry while heating oil.

Heat oil or lard to 375F degrees in deep fryer. Fry two egg rolls at a time, turn over every few minutes so both sides are fluffy and crisp. Drain in collander. Make the sweet and sour dipping sauce fresh by mixing lime juice, rice vinegar, red chili flakes, palm sugar with Tbs sweet thick soy sauce, taste, add more sugar if needed. Add Tbs of pureed black garlic cloves for an amazing flavor.

Filter used lard or oil through paper towel in funnel for re-use. Serve eggrolls with dipping sauce. Enjoy.