Cambodian Egg Rolls

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1 teaspoon chicken bouillon

3 tablespoons water

2 cups cabbage , shredded

1 cup bean sprouts

1 yellow onion , chopped finely

3 tablespoons oyster sauce

1 cup carrot , shredded

4 garlic cloves , finely minced

2 cups vermicelli rice noodles (soaked in hot water, then cut to 2 inches in length)

1 lb ground pork or ground beef

32 ounces egg roll wraps (2 packages)

1 tablespoon soy sauce

oil (for deep frying)

1 tablespoon flour

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon fresh black pepper

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