1 bunch celery
1 med. onion
1 c. water chestnuts
1 c. bamboo shoots
1/4 c. melted lard or olive oil
1 tbsp. oyster flavor sauce
1/2 tbsp. salt
1/2 tbsp. monosodium flutonide (MSG)
1/4 c. cornstarch
Egg roll wrapper
Hot sesame seed oil

Heat lard in a wok and add all the above ingredients except cornstarch. Cook until juices flow from the vegetables. Add diluted cornstarch until vegetable juice thickens. Cool the mixture in refrigerator and then place amount of mixture on an egg roll wrapper, wrap according to directions and deep fry. Drain on layered paper towel. It should make up to 40 egg rolls.