2 c. flour
3/4 c. water
1/2 tsp. salt

In food processor, process flour and salt to mix. Leave processor running and slowly pour water through top. When dough forms a ball and bounces on top of the blades, it's done (may not need all water, or may need more). Roll out paper thin, cut into 9" triangles. Place filling along one side and flop the 2 end points over to keep filling in. Then roll like a crescent roll. Fry in 1" oil in heavy skillet 2 to 3 minutes each side, until golden.

EGG ROLL FILLINGS:

3/4 c. finely chopped celery
3/4 c. shredded Chinese cabbage
1/2 lb. shredded pork
1/3 c. chopped raw shrimp
4 tsp. cornstarch
1 tsp. dark soy sauce
1 tsp. dry sherry or shao hsing wine

Microwave celery and cabbage for 2 minutes. Stir fry meat/shrimp in 1 tablespoon oil until cooked. Add all ingredients together and mix thoroughly.

Egg roll wrappers can be stuffed with anything. Here are some ideas, but beware of using too much liquid.

PIZZA ROLLS: 2 tablespoons spaghetti sauce, 4 to 5 slices pepperoni, 1 tablespoon chopped onion, 1 tablespoon shredded Mozzarella.

CHILDREN'S FAVORITE: 2 tablespoons peanut butter, banana slices, mini marshmallows, chocolate chips.

PIES: Use any canned or homemade pie filling.