Chicken-Bacon Egg Rolls

Directions

1. 1
   Cook bacon until almost done.
2. 2
   Drain off fat.
3. 3
   Add pecans to wok or skillet; continue cooking bacon and pecans until bacon is crisp and pecans are toasted. Drain and cook slightly.
4. 4
   Chop bacon and pecans. In bowl combine chicken, celery, bacon and pecans. Add sour cream and salt; mix
5. 5
   well.
6. 6
   Fill egg roll skins with tablespoon of filling.
7. 7
   Fold and roll.
8. 8
   Heat in at least 2 inches of oil for 2 to 3 minutes until golden brown.
9. 9
   Drain on paper towel and serve warm.