Homemade Semolina Pasta & Japanese Eggrolls

I am such a foodie whore.  Seriously.  My kitchen is not a kitchen.  It's a science lab.  No, not a test kitchen.  It's really a science lab.  My new creation, was to make semolina pasta, wrap the eggroll mixture, and deep fry them.  Here is how they came out.

The texture of the pasta dough was perfect, though once cooked, was a little thick for the eggrolls, but seriously?  It really wasn't bad.  My guinea pigs even ate it up, and liked it.  Isn't that great?  I just love the stuff I came up with, and my barbecue sauces even are awesome.  Maybe this ought to get served with Tonkatsu sauce to dip in, as opposed to using soy sauce.