2 pounds bacon
2 pounds pork chops
1 can sauerkraut
1 tablespoon minced garlic
1 tablespoon paprika
1 teaspoon crushed red pepper flakes
1 teaspoon sugar
20 Chinese eggroll skins
2 quarts frying oil
1 jar honey mustard

1. Cook bacon till crispy, drain on paper towel, pulse in food proessor till crumbly
    
2. Cook pork chops till golden brown, drain on paper towel, cut into small chunks and pulse in food prosessor till crumbly.
    
3. Put sauerkraut in a colader and rinse with cold water, squeeze dry, pulse in food prosessor.
    
4. In a large bowl combine the processed ingredients with the garlic, pepper and paprika, toss well.Place 1 tablespoon of mixtue in the middle of each eggroll skin and wrap them. Fry in hot oil tll golden brown, drain on paper towel. Serve hot with honey mustard.
    

Prep Time: 25 minutes
Cook Time: 10 minutes