Ingredients

• 15 egg roll wraps
• 1/2 lb pork tenderloin, cut into 1/4 inch slices then 1/8 inch strips
• 2 green onions, sliced
• 1/2 red bell pepper, sliced thin
• 5 cups napa cabbage, sliced into thin strips about 4 inches long
• 2 tablespoons water
• 1/2 cup teriyaki marinade, and sauce (I used Kikkoman)
• 1 tablespoon peanut oil
• 1 teaspoon sesame oil
• vegetable oil (for frying)
• 1 egg
• 1 carrot, peeled and sliced into thin 2 inch strips
• 4 ounces alfalfa sprouts