Egg Rolls

• 1 can bean sprouts, drained
• 1/2 head cabbage, shredded
• 1 large onion, chopped
• 4 to 6 stalks celery, chopped
• 3 or 4 cloves garlic, minced
• 1 tsp. fresh ginger, minced
• 2 Tbsp. soy sauce
• 6 to 8 oz. ground meat (I prefer turkey or roast pork)
• 4 oz. shrimp, chopped and cooked
• 2 carrots, chopped
• 1 pkg. egg roll wrappers

1. Place carrots, celery and onions in a steamer and cook until tender.
2. In a large mixing bowl place steamed vegetables, bean sprouts, garlic and ginger.
3. Mix well, then add soy sauce and meat of your choice or all of the ingredients.
4. Put about 1/4 to 1/2 cup of mixture per wrapper.
5. Fold edges to center, then roll tightly. Spray pan with nonstick spray, then spray over top of egg roll. Bake in a 450u0b0 oven, turning once when brown, browning each side.

bean sprouts, cabbage, onion, stalks celery, garlic, fresh ginger, soy sauce, ground meat, shrimp, carrots, egg roll wrappers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=863078 (may not work)