Egg Rolls

Directions

1. 1
   Heat wok or large skillet.
2. 2
   Pour oil around the sides.
3. 3
   Add the chicken, onions, cabbage, water chestnuts and celery. Stir-fry until vegetables are crisp-tender in texture.
4. 4
   Add remaining ingredients.
5. 5
   Put 2 tablespoons of mixture in the center of egg roll wrapper.
6. 6
   Fold sides in.
7. 7
   Roll up.
8. 8
   Moisten edges to seal with a mixture of 1/2 cup milk and 1 tablespoon cornstarch. Fry in oil until golden brown.
9. 9
   Serve with hot mustard, plum sauce or sweet-sour sauce.