Egg Rolls: China

2 C. Bokchoy or Cabbage, minced
1 Stalk Celery, minced
1 Carrot, minced
1 can whol water chestnuts, minced
1/2 C. Fresh bean sprouts, minced
1 C. Cooked chicken or pork, minced
3/4 tsp. Minced Garlic
3/4 tsp. Minced Ginger
1/4 C. Soy Sauce
1 Dash 5 spice powder
1 Tbsp. Rice wine (Mirin)
1 tsp. Sesame Oil
1/2 tsp. Salt
1/4 tsp. Pepper
1 pkg. Spring Roll wrappers (Large)

1. Mix all ingredients except for wrappers.
2. Place about 1/3 cup of mixture in corner of wrapper and roll up tucking in corners. You may need to tdrain some moisture from teh filling if it is drippy.
3. Moisten the end of the wrapper with water to seal and place on a baking sheet that has been sprayed with nonstick spray until ready to cook.
4. Fry in about 1/2" of oil (peanut oil doesn't smoke as b ad as vegetable oil) on medium heat until browned on both sides.
5. Serve with sweet and sour or your favorite sauce. Makes 16

Compliments of Nancy