|Ground pork||1 Cup (16 tbs), sauteed until done|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Shrimps||12 Large, shelled, partially cooked, and deveined, but with tails left on|
|Egg roll wrappers||12|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
Mix pork, green onion, and salt and pepper to taste.
Pack some of mixture into back of each shrimp where sand vein has been removed, deepening opening if necessary.
Wrap in egg-roll wrappers and deep fry in fat heated to 375"F. on a frying thermometer until golden brown.