Leola's Egg Rolls

• 1 (14 ounce) can bean sprouts
• 14 lb pork sausage (mild)
• 1 (4 ounce) can shrimp
• 2 celery ribs
• 2 spring onions
• 1 (8 ounce) can water chestnuts
• 1 (8 ounce) can bamboo shoots
• 14 head cabbage
• 1 egg (slightly beaten)
• 1 tablespoon cooking oil
• 1 teaspoon soy sauce
• 1 (16 ounce) package egg roll wraps
• 2 -3 cups oil (for frying)

1. Cook sausage.
2. Finely chop bean sprouts, sausage, celery, onions, chestnuts, bamboo shoot, and cabbage.
3. Mix all ingredients together (except wrappers) and stir fry.
4. Place in bowl to help mixture cool down.
5. Place 1 TB of mixture on edge of wrapper and roll once.
6. Fold sides into middle and continue to roll wrapper to the open end.
7. Place a little water around edges and seal up.
8. Deep fat fry in 3 inches deep oil at 375 Fahrenheit.
9. When golden brown, remove from oil and thoroughly drain on paper towel.

bean sprouts, pork sausage, shrimp, celery, spring onions, water chestnuts, bamboo shoots, cabbage, egg, cooking oil, soy sauce, egg roll wraps, oil

Taken from www.food.com/recipe/leolas-egg-rolls-510822 (may not work)