Egg Rolls

• 1 lb. fresh mushrooms, sliced
• 1/2 lb. shredded cabbage (Chinese)
• 2 carrots, shredded
• 1/2 medium onion, chopped
• 1 c. chopped celery
• 1/2 lb. bean sprouts (fresh)
• 1/4 c. oil (peanut or canola)
• cooking oil
• 4 chicken bouillon cubes or 1 can broth
• 2 Tbsp. soy sauce
• 2 Tbsp. sugar
• cornstarch to thicken
• egg roll wrappers
• pepper to taste
• 1/2 lb. meat (optional; chicken or shrimp)

1. In wok or skillet, heat 1/4 cup oil; add onion and carrots. Cook for 5 minutes; meat also, if used in recipe.
2. Add all other ingredients; simmer until tender and add cornstarch.
3. Wrap and fry in oil until crisp on each side.
4. Drain on paper towels.
5. Serve with hot or mild Chinese mustard and sweet and sour sauce.

fresh mushrooms, shredded cabbage, carrots, onion, celery, bean sprouts, oil, cooking oil, chicken bouillon cubes, soy sauce, sugar, cornstarch, egg roll wrappers, pepper, meat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941271 (may not work)