Pu Cha'S Oriental Egg Rolls

• 1 1/2 lb. ground beef
• 1 1/3 c. onion, chopped
• 2 c. celery, chopped
• 1 c. carrot, chopped
• 1 pkg. Shitake mushrooms, chopped (mushrooms optional)
• 4 Tbsp. soy sauce
• 4 cloves garlic, minced
• 1 Tbsp. dry mustard
• 1 pkg. egg roll wrappers (large; oil for frying)
• dash of Accent
• dash of black pepper
• dash of salt
• dash of ground ginger
• cornstarch (as required)

1. At least one day before, saute half the garlic (2 cloves) with all the vegetables in 3 tablespoons vegetable oil until almost tender.
2. Season to taste with 2 tablespoons of soy sauce, a dash of Accent, ginger, salt and black pepper.
3. Remove from pan.
4. Brown the ground beef with the remaining 2 tablespoons of garlic and 2 tablespoons of soy sauce.
5. Season to taste with salt and black pepper.
6. Add the vegetable mixture to this.
7. Add 1 1/2 tablespoons dry mustard and enough cornstarch to thicken slightly.
8. Refrigerate the mixture overnight or cool well.
9. Place 1/2 cup of mixture in center of egg roll wrapper.
10. Fold and roll to enclose filling. Seal by dampening edge of wrapper with water.
11. Deep fry until light brown.

ground beef, onion, celery, carrot, shitake mushrooms, soy sauce, garlic, mustard, egg roll wrappers, accent, black pepper, salt, ground ginger, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=982578 (may not work)