Egg roll skins
1 c. finely chopped cooked pork
1 c. finely chopped cooked beef
1/2 c. chopped cooked shrimp
2 c. finely chopped celery
1 (1 lb.) can bean sprouts
2/3 c. finely chopped onion
1/2 c. finely chopped green onions
1 c. finely sliced cabbage
1 c. finely sliced white plant (opt.)
1/4 c. melted shortening
2 tbsp. soy sauce
2 tsp. sugar
2 tsp. salt
1 egg, beaten
Peanut oil

Combine meats and vegetables in large bowl. Blend remaining ingredients (except peanut oil). Mix with mixture, refrigerate.

Place 3 tablespoons filling in center, fold in half, brush skins with beaten egg. Fold side toward center, roll tight (1 1/2 inch diameter). Deep fry at 350 degrees in skillet in 4 inches of peanut oil until lightly browned. Drain on towel. Yield: 16 to 20. (Use prepared egg roll skins.)