Egg Rolls

• 1 small cabbage head, grated
• 1 whole celery stalk, grated
• 4 to 5 green onions, chopped
• 1 can broken shrimp, drained
• 1 tsp. salt
• 1 (16 oz.) can bean sprouts, drained
• 3 tsp. soy sauce
• 1/2 tsp. pepper
• 2 tsp. peanut butter
• 1 qt. peanut oil
• 1 egg yolk
• 1 pkg. egg roll wrappers (usually found in produce department)

1. Put all ingredients in bowl, except peanut butter, oil, egg yolk, oil and wrappers.
2. Mix well.
3. Fry the mixture in 4 to 5 tablespoons of the peanut oil for about 5 to 6 minutes.
4. Stir in peanut butter and continue stirring until it melts.
5. Put in colander and drain.
6. Mix egg yolk with 1/3 cup water.
7. Brush egg yolk on outer edges of egg roll wrappers.
8. Spoon a heaping teaspoonful of filling on wrapper and roll.

cabbage, celery stalk, green onions, shrimp, salt, bean sprouts, soy sauce, pepper, peanut butter, peanut oil, egg yolk, egg roll wrappers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=657422 (may not work)