Chinese Egg Roll

Ingredients

FILLING:

1/3 c water

2 c green cabbage (chopped)

2/3 c celery chopped

1 lb diced lean pork sausage

1/2 c fine cut green onion and tops

1/2 tsp salt

2 2/3 tbsp soy sauce

1 tbsp sugar

2 1/2 c bean sprouts

1 pkg egg rolls skins or Won-ton wrapper

Heat water in saucepan to boiling, add cabbage, celery and cook 4 minutes. Remove from heat, drain. Heat heavy skillet. Cook pork until brown, remove from heat and drain. Stir in bean sprouts, cabbage mixture and remaining ingredients. Heat 2-3 minutes more. Vegetables should be crisp. Pile 1-2 tbsp filling diagonally across each egg roll skin.   Fold over from each end and roll.  Wet the tip  of the wrapper to help it seal.  Deep fat fry until golden color.