Egg Rolls

• 3 pkg. egg roll wrappers
• 1 pkg. carrots
• 1 large head cabbage
• 1 bunch green onions
• 1 bunch celery
• salt and pepper
• 1 large yellow onion
• 1 bell pepper
• 1 lb. ground pork, diced shrimp and chicken

1. Brown ground pork; season with salt and chopped garlic.
2. Boil chicken; take off bone and cut in small pieces.
3. Boil shrimp; dice and set aside.
4. Heat oil in wok or frying pan.
5. Stir and fry 3 cups vegetables at a time; season and drain.
6. You will need a very large bowl for mixture.
7. Should be cool enough to handle, or you can make it ahead of time and refrigerate.
8. Place handful in corner of wrapper and roll over.
9. Pull sides together in a triangle; moisten corners and roll again.
10. Deep fry in hot oil to a golden brown.

egg roll wrappers, carrots, head cabbage, green onions, celery, salt, yellow onion, bell pepper, ground pork

Taken from www.cookbooks.com/Recipe-Details.aspx?id=755063 (may not work)