Chinese Egg Rolls - cooking recipe

Ingredients

1 small cabbage, shredded
1 can bean sprouts
1 c. celery, chopped fine
1 (3 lb.) chicken, cooked and cut up (can use more if wanted)
1 can chopped water chestnuts
2 minced garlic cloves or powder
3/4 c. soy sauce (more if needed)

Preparation

Bring cabbage, bean sprouts and celery to a boil, then drain. Stir-fry chicken for 3 minutes.
Add water chestnuts, garlic and soy sauce to chicken and stir-fry for 5 minutes more.
Mix fried and boiled vegetables (you can add more soy sauce if needed).
Let stand for a few minutes.
Roll into skins; seal with beaten egg. Deep-fry until crisp.