Egg Rolls!!

-2 pkg egg roll wrappers (20 per pack)
-2 lb shrimp, raw, shelled
-1 lb ground beef or ground pork
-1 head of loose cabbage, shredded
-1 medium onion, chopped
-3 celery stalks, diced
-garlic, chopped
-3 eggs
-salt, pepper
-brown sugar
-cornstarch
-sherry
-vegetable oil for frying

1. Shell shrimp, cut into pieces, mix in 1 tbsp sherry, add 2 tbsp cornstarch
2. Mix ground meat with 1 tbsp soy sauce and 1 tbsp cornstarch
3. Shred cabbage- do not use heavy veins
4. Heat oil in wok until it is smoking; saute cabbage until it is crisp-tender; remove; place in bowl and chill
5. Saute celery; add salt, pepper & some brown sugar to each vegetable; chill
6. Saute shrimp; chill
7. Saute ground meat; remove, chill
8. Scramble two eggs; remove, chill
9. When all ingredients are chilled, combine in a large bowl
10. Beat 1 egg in a small bowl
11. Place egg roll wrapper on wooden board, put 1 heaping tsp of filling in center of wrapper. Fold up one pointed end, fold in 2 sides, and complete roll-up after dampening edges with beaten egg.
12. Fry in deep medium hot oil until golden brown
13. Lay out on cookie sheets covered with paper towels

**Eat the egg rolls right out of the fryer, while they're hot; or they can even be frozen for later use, just reheat them in the oven.

Good luck!!

~Lucille