Egg Rolls

• 2 Tbsp. salad oil
• 3 stalks celery, chopped
• 6 green onions, chopped
• 2 c. bean sprouts, washed and dried
• 1 c. shredded water chestnuts
• 1 1/2 lb. finely chopped pork, chicken or shrimp
• salad oil
• salt
• pepper
• sugar
• soy sauce
• garlic powder

1. Saute vegetables in oil seasoned with salt, pepper and sugar. Set aside.
2. Saute meat seasoned with soy sauce and garlic powder. Set aside.
3. Add to vegetable mixture and drain liquid.
4. Place 1 egg roll skin with a corner toward you.
5. Put a big tablespoon of filling on center of skin.
6. Fold bottom corner up over filling. Overlap 2 opposite side corners.
7. Moisten top corner with water; fold over to form roll.
8. Repeat.
9. Heat oil for deep fry until 375u0b0. Fry egg rolls until golden brown.
10. Serve with Sweet and Sour Sauce.

salad oil, stalks celery, green onions, bean sprouts, water chestnuts, pork, salad oil, salt, pepper, sugar, soy sauce, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=572235 (may not work)