Fried egg rolls

Combine the shredded cabbage, carrot, leek, chives and bean sprouts.

Soak the glass noodles in warm water about 10 minutes, press them dry on paper towel so no liquid goes into the filling, and cut them into short strips with scissors.

Add the ground pork and the roughly chopped shrimp.

Crack in two eggs, which add moisture and hold the filling together so the rolls stay tight and full.

Season with the soy sauce, oyster sauce, black pepper, garlic powder, onion powder, sesame oil and salt and mix thoroughly by hand until well combined.

Cook a small amount in a frying pan to check the seasoning, then scramble one egg to use as a seal.

Put about two tablespoons of filling in the middle of a 6.5 inch sheet, form it into a long shape, fold the near corner over it and pull it back to tighten, fold in the two sides, roll up and seal with the egg.

They can be frozen at this point and fried from frozen for 8 to 10 minutes without defrosting.

Heat the soybean oil to 350F and fry eight or ten at a time without crowding, about a minute, until golden brown and hard and crisp to the touch; drain on paper towel.

For the dipping sauce dissolve the sugar in the hot water, then add the fish sauce, lime juice, grated garlic and chopped chilies and mix. Garlic chili sauce is the usual accompaniment in China.