Best Ever Egg Rolls

• 1/2 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon msg (or accent) (optional)
• 3 tablespoons soy sauce
• 3 tablespoons salad oil
• 1 tablespoon fresh ginger, grated
• 3 cups bean sprouts, chopped
• 2 cups celery, shredded
• 1 medium yellow onion, shredded
• 1/4 lb cooked pork, shredded
• 1 (4 ounce) can water chestnuts
• 24 wonton wrappers
• 1 tablespoon cornstarch
• 1 tablespoon water

1. Mix all ingredients together in a bowl and referate one to three hours.
2. Drain extra liquid from mixture and place a tablespoon of filling on wrapper (have wrapper on counter top with one point towards you.) Roll away from you to half way and fold ends in, continue rolling sealing the end with a little water and cornstarch mixture.
3. Fry in a skillet with 1/2 inch cooking oil (or you can deep fry) until golden brown on all sides.
4. Don't be afraid to experment, substitute shredded chicken for port, add bamboo shoots and/or mushrooms, and yes you can add shredded cabage if you must.

sugar, salt, accent, soy sauce, salad oil, fresh ginger, bean sprouts, celery, yellow onion, pork, water chestnuts, wonton wrappers, cornstarch, water

Taken from www.food.com/recipe/best-ever-egg-rolls-276996 (may not work)