Egg Rolls

• 1 pkg. wonton wrappers or egg roll wrappers
• 3/4 lb. ground regular sausage or fresh ground pork
• 2 1/4 tsp. cornstarch
• 1 1/2 Tbsp. brown sugar
• 2 Tbsp. soy sauce
• 4 Tbsp. vegetable oil
• 4 c. finely chopped celery
• 2 c. raw bean sprouts, washed and drained
• 2 c. chopped cabbage
• 1/2 c. sliced mushrooms
• 1 1/2 Tbsp. soy sauce
• 1 1/2 Tbsp. cornstarch
• 3 Tbsp. cold water
• 2 eggs, beaten

1. Heat 2 tablespoons of oil in skillet.
2. Add sausage, 2 1/4 teaspoons of cornstarch, dash of pepper, 1 1/2 tablespoons of brown sugar and 2 tablespoons soy sauce.
3. Fry 3 to 4 minutes, stirring constantly until pork has lost all reddish color.
4. Transfer meat mixture to bowl and set aside.

wonton wrappers, ground regular sausage, cornstarch, brown sugar, soy sauce, vegetable oil, celery, bean sprouts, cabbage, mushrooms, soy sauce, cornstarch, cold water, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=194930 (may not work)