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1 c. ground pork
1 c. shrimp, finely diced
1/2 c. celery, minced
1 c. bean sprouts
1 1/2 c. diced cabbage
1/2 c. diced onions
8 to 10 egg roll wrappers
oil for deep frying

Heat 2 tablespoons oil in a wok or nonstick pan. Add
the pork and shrimp. Stir-fry until done. Add the onions,
then add celery, bean sprouts and cabbage. Remove from heat.
Place the wrappers on a flat surface. Put about 1/4 cup of
filling in the center. Fold wrappers around filling, moisten-
ing with water to hold. Deep fry until browned.

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