FILLING:

1 lb. ground beef
1/2 c. butter
4 c. finely shredded cabbage
1/2 c. finely chopped green onion
1 1/2 c. finely diced celery
2 c. bean sprouts
1/4 c. soy sauce
1 tsp. salt
2 tbsp. sugar

EGG ROLL BATTER:

2 c. sifted flour
2 tbsp. cornstarch
1 tsp. salt
1 egg, beaten
1 tsp. sugar
2 c. water
Cooking oil

FILLING: Brown beef lightly in butter. Add vegetables and seasonings and cook about 5 minutes. Drain and cool. Prepare egg roll batter.

EGG ROLL BATTER: To the sifted dry ingredients, add egg and sugar. Gradually beat in water until a smooth thin batter is formed. Grease a 6-inch skillet lightly with oil. Pour about 4 tablespoons of batter into center of pan. Tilt pan to spread batter over entire surface. Cook over low heat until edges pull away from sides; gently turn pancake with fingers and cook other side. Remove from pan and cool.

TO FILL: Place a heaping tablespoon of filling in center of each pancake. Spread to within 1/2 inch of edge. Roll, fold up bottom and in at sides and seal with a mixture of 1 tablespoon flour and 2 tablespoons of water. Fry rolls in deep fat (360 degrees) until golden brown.