1/2 c. dry sherry
2 tbsp. cornstarch
3 tbsp. soy sauce
chicken breast, pork or shrimp, chipped
1 medium cabbage
3 medium carrots
2 stalks celery
1 large Spanish onion
salt and pepper
5 tbsp. oil
1 can sliced mushrooms
egg roll wrappers
1 can sliced water chestnuts

Mix sherry, cornstarch and soy sauce. Pour over meat. Marinate 30 to 45 minutes. Shred cabbage, carrots, celery and onion. Salt and pepper. Set aside.

Heat 3 tablespoons oil in large wok, frypan or boiler. Add meat and stir constantly, until meat is done. Remove meat from pan. Add 2 more tablespoons oil. Add vegetables and cook, stirring occasionally, until cabbage and onion are transparent. Add meat and mushrooms and stir well. Heat thoroughly.

Cool and wrap in egg roll wrappers. Seal with a little cornstarch in water. Fry in deep fat.