Egg Rolls

2 tablespoons vegetable oil
2 cups shredded raw cabbage
1 large stalk celery, minced
1 cup shredded, cooked pork
2 scallions, minced or 1 tablespoon minced onion
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 1/2 teaspoons sugar
package egg roll wrappers
1 egg, slightly beaten
cooking oil

In a wok, heat the 2 tablespoons of oil, add cabbage and celery and stir-fry together for 2 minutes. Add pork, scallions, salt, pepper, and sugar. Toss well and remove from heat.
Fill wrappers, roll and seal with egg. (Place wrapper in front of you so that one corner points toward you. Put the stuffing across it, about 2/3s of the way down. Fold up the bottom corner so that the point of it touches the middle of the wrapper. Fold in the two side corners. Roll it up towards the top. Paint the top corner with beaten egg before you finish rolling it to seal the egg roll.) Place rolls on waxed paper.
Heat cooking oil in cleaned to 375 degrees. Place a few egg rolls at a time in the hot oil and cook 4 to 5 minutes or until golden brown, turning often. Drain on paper towels. Serve with Mustard sauce and Sweet-and-sour sauce.
Makes 8 to 10.

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