1 pkg. egg roll wrappers
1 c. chopped cabbage
1 can water chestnuts, chopped
1 c. bok choy, chopped
1/4 c. onion, chopped
1 c. bean sprouts, chopped
1 c. sugar peas, chopped
1/2 c. celery, chopped
1 c. ham, sliced in thin strips
1/4 c. soy sauce
1 tsp. ginger
1 tsp. garlic powder

Mix cabbage, water chestnuts, bok choy, onions, bean sprouts, sugar peas and celery together in large bowl. Add the ham strips, soy sauce, ginger and garlic powder, mix well.

Take one egg roll wrapper at a time, add 2 tablespoons of the filling and start rolling them from one corner. As you roll, fold in the sides, seal them with a mixture of 3 tablespoons flour and 1/2 cup water.

Fry them in oil until they are golden brown. Place on paper towel to drain. Serve with favorite sauce. (hot mustard or sweet and sour sauce).