Patty's Egg Rolls

• 12 teaspoon sugar
• 1 teaspoon salt
• 12 teaspoon Accent seasoning
• 3 tablespoons soy sauce
• 3 cups bean sprouts
• 2 cups celery
• 1 medium onion
• 1 cup water chestnut
• 1 cup bamboo shoot
• 12 cup mushroom (dried or canned)
• 1 tablespoon ginger (or substitute 1 tsp. ginger powder)
• 1 lb pork
• 3 tablespoons peanut oil
• 24 egg roll wraps
• 12 cup water
• 1 tablespoon cornstarch

1. Pulse the celery, onion, water chestnuts, bamboo shoots, mushrooms and ginger in a food processor until minced.
2. Set aside minced vegetables.
3. Cut the pork into chunks and grind in food processor until pasty.
4. Saute pork in peanut oil in a hot skillet.
5. Do not overcook.
6. Mix all filling ingredients together.
7. Let mixture sit for 10 - 15 minutes, then taste for seasoning.
8. In the meantime heat the oil.
9. Spread about 1 1/2 teaspoons filling onto wrapper.
10. Fold ends in, then roll and seal with mixture of cornstarch and water.
11. Fry 2 or 3 egg rolls at a time in hot oil until light brown.
12. Drain on brown paper or paper towels.
13. Note: other meat may be used.

sugar, salt, accent seasoning, soy sauce, bean sprouts, celery, onion, water, bamboo shoot, mushroom, ginger, pork, peanut oil, egg roll wraps, water, cornstarch

Taken from www.food.com/recipe/pattys-egg-rolls-419296 (may not work)