Egg Rolls

Filling:
2 cups finely chopped cooked pork or chicken
2 cups celery
1 cup green onions, finely chopped
1 cup water chestnuts, finely chopped
1 T. Accent
1 tsp. salt
1 T. soy sauce
1 egg
2 tsp. sugar
fresh bean sprouts, finely chopped

Lightly fry above ingredients in 4 T. hot oil. Roll filling
in 2 packages egg roll skins according to package directions.
Deep fry until golden brown. Keep warm on paper towels
in 200 degree oven until all are fried. Serve with
sweet & sour sauce.

Recipe from Chef Amanda