2 tablespoons vegetable oil

1 teaspoon minced garlic

1 cup minced or ground pork

2 cups grated carrots

2 cups chopped celery

¼ cup fish sauce

2 tablespoons sugar

¼ teaspoon white pepper

1 cup bean sprouts

20 spring roll wrappers

2 egg yolks, beaten

Vegetable oil for deep frying

• In a large skillet, heat the 2 tablespoons of vegetable oil over medium-high heat. Add the garlic and pork, and saute until the pork is cooked through.

• Add the carrots, celery, fish sauce, sugar, and white pepper. Increase heat to high and cook for 1 minute.

• Drain any liquid from the pan and allow the mixture to cool to room temperature, then stir in the bean sprouts.

• On a clean, dry work surface, place the egg roll wrapper with an end pointing toward you, forming a diamond. Place approximately 2 tablespoons of the filling on the lower portion of the wrapper. Fold up the corner nearest you and roll once, then fold in the sides. Brush the remaining point with the egg yolk and finish rolling to seal. Repeat with the remaining wrappers and filling.

• Heat 2 to 3 inches of oil to 350 degrees. Deep-fry the spring rolls until golden brown; remove immediately to drain on paper towels.

• Serve with sweet-and-sour sauce.