Egg Rolls

Directions

1. 1
   Cook celery, onion, scallions and cabbage in oil for 5 minutes, stirring frequently.
2. 2
   Stir in salt, pepper and meat.
3. 3
   Drain off excess water, cool.
4. 4
   Place 2 tablespoons of filling on one corner of egg roll wrapper and roll up, tucking opposite end in.
5. 5
   Seal with a little water.
6. 6
   Fry in deep hot oil until brown.
7. 7
   Serve with hot mustard and duck sauce.
8. 8
   Makes 8 to 10 egg rolls.