Eggrolls

1 package ground pork
1 head green cabbage, sliced thin
1-2 carrots, shredded
1 tbsp creole seasoning (tony chachere's)
1 tsp salt
1 tsp pepper
1 tsp sesame seed oil (dynasty) or fish sauce (tiparos)
spring roll pastry (TyJ Spring home)
oil for frying
egg yolk
Sweet chili sauce (mae ploy)

Heat fryer oil to 350. Brown pork in large saucepan. Sprinkle with creole seasoning or salt and pepper. Add sesame seed oil or fish sauce. Add shredded veggies. Cook until veggies are soft. Drain. To wrap eggrolls, place about a forkful of mixture onto bottom corner of wrapper. Roll up towards the top corner, twisting and folding the sides in. Continue rolling to the top. Brush small amount of egg yolk on edge of wrapper to seal closed. Fry until golden brown. Serve with Sweet chili Sauce.

- Thai Large