1 pkg. egg roll wrappers
Sesame oil
1 c. finely chopped celery
1 sm. onion, finely chopped
1-2 clove garlic, minced
1 c. finely shredded cabbage
1 c. finely chopped mushrooms
1 green pepper, finely chopped
1/2 c. finely chopped water chestnuts
1 c. fresh bean or seed sprouts
1/4 c. dry soy beans cooked and pureed with small amount of stock
3 tbsp. soy sauce
2 1/2 c. raw brown rice, cooked

In a wok or frying pan saute the vegetables in sesame oil in the order given. After the onion has started sauteing, add the remaining vegetables quickly so that the total time with heat on is about five minutes. As soon as you add the bean sprouts to the pan, turn off the heat.

Stir the pureed soybeans and soy sauce together. Then stir this mixture into the vegetables.

The whole mixture may be chilled several hours, but successful egg rolls may be made with warm filling.

To prepare the rolls: Place about 1/4 cup filling in the center of each egg roll wrapper. Place the corners over envelope style and seal the corners with a flour-water paste.

Heat a large frying pan with oil in the bottom. Fry the rolls until they are crisp and brown, turning only once. May also be deep fried, but this also adds more oil. Drain on paper towels.

Keep rolls hot in a 250 degree oven up to an hour. Reheat if necessary at 450 degrees for about 10 minutes.

Serve two egg rolls with about 1 cup cooked rice and favorite sauce, such as hot mustard, duck sauce, sweet and sour sauce, etc.