EGG ROLLS

1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork, chicken livers or chicken (finely chopped)
10 water chestnuts
1/3 c bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil


PREPARATION: Boil cabbage and celery until very tender. Drain and
squeeze out excess water. Shred very fine and set aside to
drain further. Par-boil shrimp and fry or bake pork. Mince both.
Shred water chestnuts and bamboo shoots. Mix all ingredients but egg
together. Beat egg. Wrap filling in egg roll skins and seal with egg.
COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop
in egg rolls. When skin turns light golden brown, remove from oil and
drain (refrigerate them and finish the cooking process when needed).
When cool, drop again into hot oil and fry until golden brown.

The egg roll combination of cabbage and eggs is really a good recipe as it gives the taste of both cabbage & eggs. Really a nice recipe.