Po Pia Thot
(Spring Rolls)

Finger Foods, lots of finger foods, that is what I grew up on since my mom liked to entertain so much. yea, I can't remember the last time I made this. It is a bit on the greasy side. I am trying to get back to a size 4, so I am trying not to eat too much fried foods. But this is a great party hit. Goes great with beer or wine.

In a large heated skillet, add the oil, garlic, and pork, and saute' until the pork is cooked. Add the carrots, celery, sauces, sugar, and pepper. Cook for about a minute on high heat to reduce the sauce and drain whatever liquid is left from the pan. Allow the filling to cool, I usually will refrig overnight and then add the bean sprouts. Place a wrapper as a diamond with a corner towards you and place two tablespoons in the lower portion. Fold the corner up, rolling once. Bring the sides in and brush the upper portion of the wrapper with egg yolk. Roll the wrapper up, sealing the entire spring roll. Repeat with the rest of the wrappers. Heat the oil to 350 F (180 C) and deep-fry the spring rolls until golden brown. Serve with a sweet and sour sauce. (Something that consists of vinegar, sugar and cayenne pepper.)