Chinese Egg Rolls

• 1/3 cup water
• 2 cups green cabbage, chopped
• 2/3 cup celery, chopped
• 1 lb diced lean pork
• 1/2 cup fine cut green onion, and tops
• 1/2 teaspoon salt
• 2 2/3 tablespoons soy sauce
• 1 tablespoon sugar
• 2 teaspoons peanut butter
• 2 1/2 cups bean sprouts
• 1 package egg roll wrap
• 1/2 cup flour
• 1 egg, beaten
• 1/2 cup cold water

1. Heat water in saucepan to boiling, add cabbage, celery and cook 4 minutes.
2. Remove from heat, drain.
3. Heat heavy skillet.
4. Cook pork 2-3 minutes, remove from heat.
5. Stir in bean sprouts, cabbage, green onions, celery mixture.
6. Heat 2-3 minutes more.
7. Vegetables should be crisp.
8. Pile 1-2 tbsp filling diagonally across each egg roll skin.
9. Fold over from each end and roll.
10. Mix together batter: flour, egg, cold water.
11. Place the egg rolls at once in batter and then in deep fat until golden color.

water, green cabbage, celery, lean pork, green onion, salt, soy sauce, sugar, peanut butter, bean sprouts, egg roll, flour, egg, cold water

Taken from www.food.com/recipe/chinese-egg-rolls-64408 (may not work)