6 c. shredded cabbage
3 c. thinly sliced celery
1/4 c. shredded carrots
Water
Oil
1 1/2 lbs. (3 c. cooked) hamburger
1/2 c. diced water chestnuts
3/4 c. chopped green onion
2 c. finely chopped chicken breast
4 tbsp. soy sauce
1/2 tsp. pepper
Dash of salt
1 egg white
24 egg roll wraps

Bring cabbage and celery to a boil in a large pot of water and boil for 5 minutes. Drain and cool.

In large skillet, stir fry hamburger in 2 tablespoons of oil then chicken, add onions and cook for 1 minute. Remove from skillet and heat. Then add everything together in the large bowl and mix well; set aside to cool. Then assemble with 1/2 cup mixture in each wrap. Seal the edges of egg roll wrap with egg white and press together. Fry in hot oil in a deep saucepan.