1/2 cup soy sauce
1/4 cup water
2 mashed garlic cloves
juice from 1/4 lemon
1 whole roasting chicken, quartered
2 lb. lean pork tenderloin
3 tbsp. vegetable oil
1 finely sliced celery stalk
1 small head cabbage finely diced
3 large onions, finely diced
1 (8 oz.) pkg. fresh mushrooms, finely diced
soy sauce, to taste
salt and pepper
1 lb. bean sprouts thoroughly cleaned
egg roll wrappers
1 lightly beaten egg white
vegetable oil, for frying

Mix together, soy sauce, water, garlic and lemon juice. Add the chicken and pork. Cover tightly and marinate overnight.

Roast the chicken and the pork together in a 350°F oven until done. The chicken should be cooked in about 1 hour. The pork takes about an hour and a half.

When cool, cut into matchstick pieces and set aside.

Meanwhile, in a wok, or deep sided frying pan, heat the oil on medium heat. Stir in the celery, cabbage, onions and mushrooms. Stir fry until celery and onions are tender. Add chicken and pork.

Stir until heated through.

Add soy sauce, salt and pepper to taste. Remove from heat and stir in the bean sprouts.

When working with egg roll wrappers, be sure to cover them with a damp cloth to prevent them from drying out.

To fill each roll, mound about 2 heaping tablespoons of filling just below the center of the egg roll.

Fold bottom corner up over filling to cover, then fold in the two outside corners.

Roll closed, sealing shut with a bit of egg white.

Put oil in a wok or large pan to a depth of about 2 inches - deep enough to cover the egg rolls.

Over medium-high heat, warm the oil and carefully add the egg rolls, one at a time. Deep fry about 2 to 3 minutes, until golden brown on both sides, turning once.

May be kept warm in 200°F oven until serving time.

Serve with dipping sauce.

Dipping Sauce:

1/2 cup soy sauce
1 tsp. dry mustard
2 tsp. garlic powder
1 tsp. vinegar
1 tsp. brown sugar

Combine soy sauce, mustard, garlic powder, vinegar and brown sugar.

Note: Egg rolls may be frozen after frying and cooled.

Reheat in oven to serve.