1 pkg. egg roll skins
1 lb. ground pork
1 clove garlic, crushed
4 tbsp. soy sauce
5 stalks celery
4 green onions
1 can water chestnuts
1 lb. fresh bean sprouts
1 tbsp. cornstarch plus 1 tbsp. water
1 egg plus water

May also add: peppers, bamboo shoots, yellow onions, mushrooms, shrimp, cabbage.

Marinate ground pork with garlic and soy sauce, set aside. Slice vegetables thin. Heat a little oil in pan and stir fry pork. When pink is gone from meat, add the vegetables but hold back the bean sprouts. When you have cooked it to your taste, add bean sprouts and 1 tablespoon cornstarch plus 1 tablespoon water. When cornstarch thickens stop cooking and set aside. Place 1 tablespoon onto egg roll skin, roll and seal. Seal edges with egg plus water. When all egg rolls have been rolled and sealed, deep fry until golden brown.