2 tbsp. vegetable oil
1 lb. ground beef
1 1/2 c. cabbage, thinly sliced
1 1/2 c. fresh bean sprouts
1/2 c. celery, chopped
1/2 c. carrots, chopped
2 green onions, chopped
1/2 tsp. salt
1 tsp. cornstarch
2 tsp. soy sauce
10 (7 inch) square egg-roll wrappers
1 lg. egg white
Vegetable oil for deep-frying

Heat large skillet until hot. Add oil and the ground beef; stir fry over high heat until beef is browned. Stir in cabbage, sprouts, celery, carrots, onions, and salt. In cup, mix corn starch and soy sauce. Stir mixture into the beef and cook until thickened and bubbly. Remove from heat and cool to room temperature. Place 3 tablespoons beef mixture slightly below center of one wrapper. Brush edges of wrapper with egg white; fold one corner of wrapper closest to filling over the filling. Fold in and overlap the opposite right and left corners to form a 3 1/2 inch wide log. Roll up filling to remaining corner and place spring roll on tray covered with plastic wrap. Repeat with remaining wrappers and filling. Heat the oil for deep-frying to 375 degrees. Fry rolls, half at a time, until golden brown. Drain on paper towels. Arrange on serving plate. Makes 10.