Egg Rolls - cooking recipe

Ingredients

1 c. chopped onions
1 c. diced celery
8 eggs, scrambled
salt and pepper to taste
1 lb. pork, ground beef or chicken
2 cans bean sprouts
soy sauce
egg roll wrappers
1/2 c. water
1 or 2 Tbsp. cornstarch

Preparation

Saute onions and celery until tender.
Put in large bowl.
Cook and drain meat; add to first mixture.
Saute 1 can bean sprouts in own juice; add to mixture.
Chop eggs very fine; add to rest. Sprinkle with soy sauce, salt and pepper.
Put small amount of mixture on wrapper and roll, sealing with water and cornstarch mixture.
Deep fry until of brownness desired.
Makes 40 to 50 small egg rolls or 20 to 25 large.