Vietnamese Egg Rolls

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Vietnamese Egg Rolls
  1. Peel and grate carrots, squeeze out all moisture using paper towels and then salt them lightly.
  2. Peel and grate jicama and squeeze out all moisture.
  3. Soak bean threads in water for 15 minutes and cut into short pieces.
  4. Mix all ingredients well.
  5. For each egg roll, dip the spring roll wrappers in lukewarm water for about 4 -5 seconds. Place on a flat surface and allow the wrapper to absorb the water on it. It will become very pliable.
  6. Put mixture in corner and fold over, then fold in both sides and roll. Use beaten egg to seal end.
  7. Keep damp cloth over the completed egg rolls, as they dry out quickly and will split when frying.
  8. Cook egg rolls in hot oil until a light golden brown on all sides.
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