Egg Rolls

• 1 lb. pork sausage
• 2 c. celery cabbage, bok choy or nappa or mixed
• 1 c. chopped water chestnuts
• salt to taste
• 1 egg, beaten
• 1 lb. egg roll skins
• 2 c. bean sprouts
• 1 c. green onions, chopped
• 1 c. chopped celery
• 1 Tbsp. soy sauce
• 1 Tbsp. cornstarch in 2 Tbsp. water

1. Fry sausage and drain. Stir-fry vegetables one at a time in oil and drain. Mix with sausage.
2. Add soy sauce and salt.
3. Cool. Add 4 tablespoons of mixture to bottom edge of egg roll, spreading evenly across, stopping about 1-inch from edge.
4. Roll up the egg roll loosely until halfway.
5. Seal the edges with beaten egg or cornstarch water.
6. Deep fry in oil until golden brown.
7. Drain on paper towel.

pork sausage, celery cabbage, water chestnuts, salt, egg, egg roll skins, bean sprouts, green onions, celery, soy sauce, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=838542 (may not work)