2 chicken breast halves, cooked and diced
2 c. cabbage, shredded
1 onion, chopped
1/2 green pepper, chopped
1/2 c. celery, thinly sliced
1 chicken bouillon cube
1 can water chestnuts, drained
2 tsp. cornstarch, dissolved in 1/2 c. water
Egg roll wrappers
Oil for frying

Saute vegetables and bouillon cube in butter until just tender. Add chicken and water chestnuts. Add cornstarch dissolved in water and cook until slightly thickened. Fill each wrapper with about 1/3 cup filling and fold carefully, sealing each fold with a dab of water. (Folding instructions are on wrapper package.) Deep fry over medium heat until golden brown. Serve with sweet and sour sauce or hot mustard sauce.