Becky'S Egg Rolls

• egg roll wrappers (from produce section)
• 1 lb. ground pork (butcher)
• 4 c. shredded cabbage
• 6 sliced green onions
• 1 c. diced celery
• 1 can bean sprouts, drained
• 1 can baby shrimp (optional)
• soy sauce, black pepper and garlic powder to taste
• small amount of water, flour mixture

1. Brown ground pork; drain and add celery, onion and cabbage. Add soy sauce, black pepper and garlic powder.
2. Cover, cook over medium heat 10 to 15 minutes.
3. Add bean sprouts and shrimp.
4. Take egg roll wrappers and lay flat with one corner toward you.
5. Put about 3 rounded teaspoonfuls of filling in center of egg roll wrapper.
6. Fold bottom corner up, slide corners toward center and roll upward.
7. Seal top flap with water and flour mixture.
8. Have about 1 to 1 1/2-inches of hot cooking oil.
9. Gently put egg roll in until brown on that side and turn.
10. Take only a few seconds on each side.
11. Don't overcook.

egg roll wrappers, ground pork, cabbage, green onions, celery, bean sprouts, baby shrimp, soy sauce, amount of water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=483404 (may not work)