Wilma'S Egg Rolls

• 1 pkg. egg roll wrappers
• 1 shredded carrot
• 1 onion, chopped finely
• 2 stalks celery, chopped
• 1 can La Choy chop suey vegetables, drained
• 1 can bean sprouts, drained (optional)
• 2 or 3 Tbsp. soy sauce
• 1 Tbsp. sherry (wine)
• 1 lb. cooked and diced shrimp, chicken or pork
• 2 or 3 Tbsp. cornstarch

1. Heat 2 tablespoons of oil in wok or frying pan.
2. Stir-fry carrot, onion, celery, chop suey, salt and pepper to taste.
3. Cook about 3 minutes; drain and set aside.
4. In separate small frypan, mix soy sauce, wine and cornstarch; cook a few minutes and then pour over first mixture.
5. Mix well and allow to cool.
6. Place a portion of vegie mix and meat in corner of wrapper; roll until wrapper makes a triangle.
7. Moisten edges of wrapper with water so as to seal.
8. Fold in the ends of the wrapper and roll up.
9. Deep fry in hot oil until golden brown.
10. I make large rolls using 2 tablespoons of mixture, but some like small ones better.

egg roll wrappers, carrot, onion, stalks celery, chop suey vegetables, bean sprouts, soy sauce, sherry, shrimp, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=351838 (may not work)