1 sm. head cabbage, shredded
1 bunch green onions, chopped
5 stalks celery, chopped
2 tbsp. beef bouillon
1 lb. ground pork, chicken or shrimp
2 tsp. sugar
1 c. bean threads, cut up (soak in hot water)
5 carrots, grated
1 lg. onion, chopped
2 tbsp. soy sauce
2 tbsp. ground ginger
Salt and pepper
1 tsp. MSG or Accent

Brown meat with onion until done. Add all other ingredients. Cook until vegetables are crisp. Fill in eggroll wrappers. Fry until golden brown. (If bean threads cannot be found, they can be substituted with bean sprouts or 1 can finely diced water chestnuts.)

SWEET AND SOUR SAUCE:

2/3 c. vinegar
4 1/2 tbsp. sugar
2 tbsp. Worcestershire
1 tbsp. cornstarch
1 tbsp. soy sauce
1 tbsp. ketchup
1/2 tsp. salt

Combine all ingredients and simmer over medium fire. Add cornstarch, thinned with a little water, last to thicken. Cool and serve with eggrolls.