Chinese Egg Rolls - cooking recipe

Ingredients

1/2 c. bean sprouts, drained
1/2 c. finely chopped, cooked pork
1/4 c. finely chopped, cooked shrimp
1/4 c. finely chopped celery
1/4 c. water chestnuts, drained and finely chopped
1 tsp. finely chopped onion
1 slightly beaten egg
1 tsp. cooking oil
1 tsp. soy sauce
1/2 tsp. sugar
1/4 tsp. salt
1 1/3 c. sifted all-purpose flour
2/3 c. cornstarch
1 tsp. salt
1 1/2 c. water
2 beaten eggs

Preparation

In bowl, combine the first 11 ingredients and chill.
Prepare batter for egg rolls in mixing bowl.
Sift together flour, cornstarch and salt.
Combine the two beaten eggs and water; gradually blend into dry ingredients.
Beat smooth with rotary beater.
Reserve about 1/2 cup batter for sealing edges of egg rolls.
Pour about 2 tablespoons of remaining batter into lightly greased 6-inch heavy skillet, lifting and tipping skillet to cover bottom.
Cook over medium heat until top looks dry and edges begin to curl.
Do not turn.
Place on paper toweling; repeat, stacking pancakes as they are done.