1 pkg. wrappers
1 lb. ground pork
1 clump garlic thinly sliced 1/2 inch long strips
Salt and pepper
1 sm. onion, chopped, 1/4 inch square
1 carrot, chopped as onion
2 stalks celery
Oil for deep frying
Flour/water paste or lightly beaten egg to seal wrapper
1 tbsp. rice wine
2 tbsp. soy sauce
1 tsp. sugar
1 tbsp. corn starch

Heat oil in large fry pan or wok; fry garlic, crushing it. When browned add onions. When soft add meat. Add salt and pepper, cover and cook awhile. Add carrots, cook 2 minutes longer. Add celery, cook 1 minute longer. Remove from heat. Drain oil and add the following mixture: rice wine, soy sauce, sugar and corn starch.

Return to heat and cook until sauce is well mixed and thickened. Place in colander to drain thoroughly and cool. Deep fry in hot oil about 375 degrees, until roll is crisp and golden.

Remove from wok or fry pan and drain on paper towels or rack. Do not stack egg rolls or may lose crispness. If you have leftovers, reheat in oven at 450 degrees for about 10 minutes.

Serve with sweet and sour sauce, hot mustard sauce or soy sauce.