Thai Spring Rolls

2 T oil
1 t minced garlic
8 oz ground pork
2 cups grated carrots
2 cups chopped celery
1/4 cup fish sauce
1 T Maggi seasoning
2 T sugar
1/8 t. white pepper
1 cup bean sprouts
20 spring roll wrappers
1 egg yolk, beaten
3 cups oil, for deep-frying

1. Heat a large skillet and add the oil, garlic and pork. Saute' until the pork is cooked.
2. Add the carrots, celery, sauces, sugar and pepper. Cook for 1 minute on high heat to reduce the sauce. Drain whatever liquid is left from the pan.
3. Allow the filling to cool, then add the bean sprouts to the filling.
4. Place a wrapper as a diamond with a corner towards you. Place 2 tablespoons of the filling in the lower portion of the wrapper. Fold the corner up, rolling once. Bring the sides in and brush the upper portion of the wrapper with egg yolk.
5. Roll the wrapper up, sealing the entire spring roll. Fill and roll up the rest of the wrappers in the same way.
6. Heat the oil to 350F and deep-fry the spring rolls in batches until golden brown all over, turning as needed.
7. Serve with a sweet and sour sauce, sweet chili sauce, or other dip of your choice.