Egg Rolls

Ingredients:
1 pkg. Egg Roll wrapper's
1/2 head of cabbage
1 lb bean sprouts
1/2 pound mushrooms sliced
1 cup sliced celery
1/2 cup sliced or diced onions (opt)
2 Tbs. Soy Sauce
3 cups canola oil

Directions:
In large frying pan or wok stir fry the cabbage, sprouts, mushrooms, celery and onions together and let steam, add soy sauce and stir.
Lay out wrappers using one or two at a time depending on how thick the wrappers are, add mixture on top and roll folding in the ends. Most packages have directions on how to fold wrappers. Drop them into a large pot filled with the canola oil and cook until lightly brown, drain and place on plate until ready to serve. Makes about 12 or more egg rolls. Great with sweet and sour sauce.