Egg Rolls

1. 1

   Heat wok or large skillet.

2. 2

   Pour oil around the sides.

3. 3

   Add the chicken, onions, cabbage, water chestnuts and celery. Stir-fry until vegetables are crisp-tender in texture.

4. 4

   Add remaining ingredients.

5. 5

   Put 2 tablespoons of mixture in the center of egg roll wrapper.

6. 6

   Fold sides in.

7. 7

   Roll up.

8. 8

   Moisten edges to seal with a mixture of 1/2 cup milk and 1 tablespoon cornstarch. Fry in oil until golden brown.

9. 9

   Serve with hot mustard, plum sauce or sweet-sour sauce.

No additional tips available.