1 pkg. egg roll wrappers
2 stalks celery, chopped fine
1/2 medium onion, chopped fine
2 pkg. Ramen noodles
1/2 lb. pork, cut into tiny cubes or slices
peanut oil
3 egg whites with 2 tbsp. water
1 head cabbage, chopped fine
soy sauce
1/4 tsp. ginger
1 clove garlic, minced

Beat egg whites with water to make egg wash. Cook Ramen noodles (set aside spice packet). Drain. Put into large bowl. Add raw cabbage, celery and onion. Add ginger and set aside.

Sauté garlic in 2 tablespoons peanut oil. Add meat and sauté until brown. Add to vegetable mixture. Add up to 3 tablespoons soy sauce or add one seasoning packet from noodles. Mix well.

Dip one egg roll wrapper completely into egg wash. Place wet wrapper onto flat surface with point toward you, like a diamond instead of a square. Place 2 tablespoons vegetable mixture onto wrapper about 2-inches from bottom point. Roll point over food and tuck. Roll side points, then put side points over roll. Roll to end. Deep fry in at least 2-inches of peanut oil at high heat for several minutes, until golden brown.

Egg wash will prevent leaks, but will weaken wrapper if not fried immediately. Peanut oil cooks hotter and quicker than other oils.