Egg Roll

  Ingredients (10 egg rolls):

• 1 lb. chinese cabbage (Napa)
• 2 stalks celery
• 1/2 lb. cooked shrimp
• 1/2 lb. cooked pork
• 10 water chestnuts
• 1/3 cup 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 (for deep frying)

Directions:

1. Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further. 
2. Parboil shrimp and fry or bake pork. Mince both. 
3. Shred water chestnuts and bamboo shoots. 
4. Mix all ingredients but egg together.
   Beat egg. 
5. Wrap filling in egg roll skins and seal with egg.
   Heat oil in wok or deep fat fryer to 375 degrees and drop in eggrolls. 
6. When skin turns light golden brown, remove from oil and cool down.
7. When eggrolls become cool down, drop again into hot oil and fry until golden brown.