Wilma'S Egg Rolls - cooking recipe

Ingredients

1 pkg. egg roll wrappers
1 shredded carrot
1 onion, chopped finely
2 stalks celery, chopped
1 can La Choy chop suey vegetables, drained
1 can bean sprouts, drained (optional)
2 or 3 Tbsp. soy sauce
1 Tbsp. sherry (wine)
1 lb. cooked and diced shrimp, chicken or pork
2 or 3 Tbsp. cornstarch

Preparation

Heat 2 tablespoons of oil in wok or frying pan.
Stir-fry carrot, onion, celery, chop suey, salt and pepper to taste.
Cook about 3 minutes; drain and set aside.
In separate small frypan, mix soy sauce, wine and cornstarch; cook a few minutes and then pour over first mixture.
Mix well and allow to cool.
Place a portion of vegie mix and meat in corner of wrapper; roll until wrapper makes a triangle.
Moisten edges of wrapper with water so as to seal.
Fold in the ends of the wrapper and roll up.
Deep fry in hot oil until golden brown.
I make large rolls using 2 tablespoons of mixture, but some like small ones better.