1 lb. ground pork (or chicken slivers)
1/4 lb. cooked tiny shrimp (can use frozen or canned)
2 med. carrots, grated
2 c. shredded cabbage
3 stalks celery, diced
1/2 lb. bean sprouts
3 to 6 green onions, diced
1 to 2 cloves garlic (I use fresh minced garlic in jar)
1 pkg. egg roll skins

Accent and salt to taste in wok or fry pan. Saute pork in garlic until cooked thoroughly. Remove and put in bowl. Cook shrimp in tablespoon of oil for about 2 minutes, remove and place in bowl with pork. Cook (stir fry) rest of vegetables, one at a time, for about 3 minutes each. Season with Accent after draining. Add to bowl. Mix all ingredients together.

Have skins facing you in diamond shape. Place about 1 to 1 1/2 tablespoons of mixture in skin and roll up (wet top 2 sides with water to hold together after rolling up). Deep fry until golden brown. (Can fry in fry pan - keep turning until evenly browned.)