Egg Rolls

EGG ROLLS

1 lb. Ground pork (I use boneless skinless chicken breasts cut up small)
2 TBS. Oil
garlic to taste
soy sauce
1 head napa cabbage (I used a bag of colesalw mix)
3 Cups diced leeks or scallions
1 lb. Bean spouts
2 Cups chopped celery leaves (I used the celery leaves then chopped up the celery to make the 2 C.)
egg roll wrappers

Brown chicken in wok with oil. Season with garlic, salt, & soy sauce. Add scallions, then celery, then cabbage, then bean sprouts (allow each addition to cook down.) Remove from heat and drain. Make a paste with flour and water to seal egg roll wrappers. Roll egg rolls and then deep fry in a few inches of oil in clean wok.

Serve with sweet & sour sauce and hot mustard.

**Note** I always cook in a wok on high heat.