Egg Rolls

1. 1

   Saute onions and celery until tender.

2. 2

   Put in large bowl.

3. 3

   Cook and drain meat; add to first mixture.

4. 4

   Saute 1 can bean sprouts in own juice; add to mixture.

5. 5

   Chop eggs very fine; add to rest. Sprinkle with soy sauce, salt and pepper.

6. 6

   Put small amount of mixture on wrapper and roll, sealing with water and cornstarch mixture.

7. 7

   Deep fry until of brownness desired.

8. 8

   Makes 40 to 50 small egg rolls or 20 to 25 large.

* Per serving · 4 servings · Values may vary.

No additional tips available.