Ginger root 1/4 size of little finger
Bok Choy or reg. cabbage
1 c. shaved celery, cabbage, or reg. celery
1 bunch green onion, chopped fine
1 med. carrot grated
1 can bean sprouts, rinsed in cold water
1/2 can bamboo shoots, rinsed
1/2 can water chestnuts, rinsed
6 tbsp. soy sauce (Kikkoman)
Either of the following: Chicken, turkey, ground beef, or ground pork

If beef or pork is used, brown well. Stir-fry or saute others until done; set aside. Stir fry all vegetables. Hardest to cook first. Use about 2 tablespoons oil in skillet, when smoky hot, add onions, carrots, and ginger root. Stir about 1 minute; add other vegetables. Add bean sprouts last; stir-fry 1 to 2 minutes. Add soy sauce, then meat. Stir well.

Place egg roll wraps or won ton wraps on wet table or counter top. Spoon mixture on wraps and fold as shown on back of wrapper. Have Crisco hot and deep fry until golden brown.