2 c. chopped cabbage
2/3 c. celery, chopped
1/2 lb. ground pork
1/2 c. chopped onion
1 tsp. salt
3 tbsp. soy sauce
1 tbsp. sugar
2 tbsp. peanut butter
1 can bean sprouts, drained
1 pkg. egg roll wraps

Pour boiling water over vegetables in colander and let drain. Saute pork until thoroughly cooked. Mix all ingredients together and place in center of wrap. Seal with water. Deep fry until light brown. Serve with sweet sour sauce or Chinese mustard sauce.