The secret to have crispy egg roll is to deep fry them from frozen and you will have crispy delicious egg rolls. Make dozen’s and freeze them.

In a large mixing bowl, combine ground pork, minced shrimp, shredded carrot, egg, salt, garlic powder, onion powder, sugar, black pepper, oyster sauce, pork bouillon. Mix the filling in one direction until incorporated and place in the fridge for 30 minutes.

Add the filling onto the bottom corner of the wrapper and shape into a log about 4 inch long. Fold the bottom corner over the filling and tuck underneath. Roll tightly towards the center then fold in the sides, roll again then brush the last flap lightly with beaten egg wash and roll to seal. Repeat with remaining egg rolls until all are wrapped.

Heat neutral oil to 350F in a wok or pan. Fry the egg rolls in batches for 6-8 minutes until golden brown, making sure the oil does not drop below 325F.

Serve hot with sweet chili sauce and enjoy!