1 lb. ground beef
4 c. cabbage, shredded
1/2 c. celery, diced
1/4 c. soy sauce
2 tbsp. sugar
1/2 c. onions, minced
2 c. bean sprouts
1 tsp. salt

Brown beef. Add cabbage, celery, soy sauce, sugar, onions, bean sprouts and salt. Cook for 5 minutes; drain. Let stand until cool. Use packaged egg roll wrappers or: 1 tsp. salt 2 tbsp. cornstarch 1 egg 1 tsp. sugar 2 c. water

Mix flour, salt and cornstarch together. Beat egg and sugar together; stir into dry ingredients. Blend water into mixture gradually; beat until batter is smooth. Grease a 6 inch skillet lightly with a small amount of oil. Pour about 4 tablespoons of batter into pan; tilt pan to spread batter over entire surface. Cook until edges pull away from side; gently turn with fingers. Remove from pan. Spoon 2 tablespoons ground beef filling into wrapper; fold edges together. To seal edges, use the mixture of 1 tablespoon flour and 2 tablespoons water. Fry rolls in deep fat until browned; drain.