(deep fried) (Makes 15)
6 egg roll wrappers
3/4 lb. pulled pork (1 oz. per person)
1 carrot, sliced into straws
Cooked cabbage leaves
Soy Sauce
Heat the pulled pork through. Add the carrot and cooked cabbage leaves and sauté quickly.  Place an egg roll wrapper on the diagonal on a cutting board. Wet the egg roll wrapper with water from your fingertips. Place a tablespoon of the pork mixture in the middle of an egg roll wrapper and roll up, tucking the ends in as you roll it up. Deep fry at 375 degrees until golden brown. Serve with a vinegar dipping sauce (see recipe below)

Vinegar Dipping Sauce:
1 tablespoon sugar
1 1/2 teaspoons warm water
1/4 cup rice vinegar
1 teaspoon chili sauce (recommended: Sriracha)
1 tablespoon lime juice
1 teaspoon fish sauce (tamari as a substitute)
1 tablespoon finely shredded carrot
1 T scallion, thinly sliced

Dissolve sugar in warm water, combine with other ingredients, and chill until ready to use.