1 bunch celery, chopped fine
1 head cabbage, shredded
4 chopped green onions or 1/2 c. finely chopped onion
1 can water chestnuts, chopped fine
1 can small shrimp, drained
1 lb. sausage, cooked, chopped, well drained
3 chopped garlic cloves (garlic powder may be used)
Ginger, according to taste (I use at least 1 tbsp.)
1 c. soy sauce

Combine celery, cabbage, onions, water chestnuts, garlic and 1/2 cup water. Steam until cabbage is tender. Drain all liquid off. Add ginger, soy sauce, shrimp and sausage. Let set about 5 minutes and then drain well. Fill egg roll skins, making sure all edges are sealed well. Deep fry until golden brown. Serve with sweet n sour sauce and soy sauce.