2 c. finely chopped cabbage
2/3 c. finely chopped celery
1/3 c. boiling water
1/2 c. minced green onions & tops
1 (8 oz.) can water chestnuts, sliced & drained
1 (16 oz.) can bean sprouts, drained
1 tbsp. sugar
1 tsp. salt
1 tbsp. peanut butter
2 (4 1/2 oz.) cans shrimp, drained & cut up
1 tsp. black pepper
1 egg
1 lb. egg roll skins

Cook cabbage and celery in boiling water for 4 minutes; drain well. Mix celery and cabbage with remaining ingredients except skins, egg and oil. Cut off about 1 inch from each corner of the skins; brush edges with beaten egg. Place about 2 tablespoons at filling on each skin of edge nearest you. Fold in sides of skin and roll. Seal edge with more egg. Fry in oil heated to 360 to 375 degrees until golden brown. Makes about 20.