Egg Rolls - cooking recipe

Ingredients

1 c. water chestnuts, minced
1 c. bamboo shoots, minced
1 c. onion, minced
1 c. mushrooms, minced
1 c. celery, minced
2 lb. bean sprouts (fresh or can)
1/2 lb. shrimp, diced
1 Tbsp. salt
1 Tbsp. sugar
1 Tbsp. Accent
1 c. cooked chicken, diced
1 lb. egg roll wrappers

Preparation

Put chestnuts, bamboo shoots, onion, mushrooms, celery, bean sprouts and shrimp in boiling water and cook until tender.
Allow to cool (if you use canned water chestnuts, bamboo shoots, mushrooms, bean sprouts and cooked shrimp; they do not need to cook with celery and onion).
Drain.
Add salt, sugar, Accent and chicken.
Mix well.
Place a rounded tablespoonful in center of egg roll wrapper and fold up.
Dip the egg roll in unbeaten egg white and deep fry until golden brown.
Serve with sweet and sour sauce, soy sauce or hot mustard.
Makes about 14 large egg rolls.
Use as appetizer.
Cut into pieces.
Should be served hot.
Best if made and fried fresh.
But can be made early in day and fried later. Freeze before cooking.