Jan's Favorite Egg Rolls

• 12 egg roll wraps
• 2 tablespoons peanut oil
• 12 cup diced celery
• 34 cup shredded cabbage
• 5 green onions, thinly sliced
• 3 garlic cloves, minced
• 1 cup chopped bean sprouts
• 8 ounces water chestnuts, drained and diced
• 1 cup fresh mushrooms, diced
• 12 cup cooked chicken or 12 cup cooked shrimp or 12 cup ground turkey, diced
• 14 cup soy sauce
• 1 tablespoon hoisin sauce
• 2 cups peanut oil (for deep frying)

1. Stir fry celery, onions, garlic, mushrooms, water chestnuts in the 2 tablespoons of peanut oil, for 3 minutes.
2. Add remaining ingredients (except egg roll wrappers).
3. Thicken with a little cornstarch if necessary.
4. Fill egg roll wrappers with approximately 1/4 cup of mixture and seal edges with water.
5. Heat oil in a deep fryer or pot until the oil reaches 350F.
6. Deep fry until golden brown.
7. Serve immediately with hoisin sauce, sweet and sour sauce and hot mustard.

egg roll wraps, peanut oil, celery, cabbage, green onions, garlic, bean sprouts, water chestnuts, fresh mushrooms, chicken, soy sauce, hoisin sauce, peanut oil

Taken from www.food.com/recipe/jans-favorite-egg-rolls-176086 (may not work)