1 1/2 lb. ground meat
3 pieces garlic, finely chopped
1 celery stalk, finely chopped (about 1/4 c.)
1 (4 oz.) can mushrooms, chopped
1 (16 oz.) can bean sprouts, drained
1/4 c. chopped green onions
3 tbsp. soy sauce
1 1/2 tsp. cornstarch
1/4 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. sugar
1 pkg. egg roll wrappers
Cabbage leave, one leaf per wrapper
1 egg, beaten in sm. bowl
Cooking oil for frying or deep frying

First boil cabbage leaves until tender. Drain and set aside.

Brown ground beef and drain grease. Add garlic, celery, mushrooms, bean sprouts, green onions, soy sauce, cornstarch, ginger, salt and sugar with ground beef. Cook about 10 minutes, stirring often. Let filling cool.

Place one wrapper on plate and place one cabbage leaf on center of wrapper.

Spoon about 1 tablespoon of filling on center of wrapper. Brush edges with beaten egg. Bring one corner up and over filling, then bring each of the adjacent corners, one at a time, up and over enclosed filling. Place rolls on cookie sheet; cover with plastic wrap. Heat oil in heavy skillet. Place 4 or 5 rolls and fry until golden brown on both sides.

Serve with hot mustard.