2 c. flour
1 egg
1/3 c. water
1 lb. pork (not fat), ground fine
2 stalks celerytsp. salt
1 tsp. garlic powder
3 green onions or use bean sprouts

Mix flour, egg, and water together and roll on floured board until thinner than pie crust. Cut green onions and celery very fine and mix with pork, salt, and garlic powder. Stir fry. Put filling in egg rolls.

The rolls should be about 6 inch square. If you fold the two opposite edges, about 1/2 inch after the filling is placed in the middle, and then roll the egg roll it makes a neater roll. Moisten the edges of the seam with a little cold water and pinch it together. Fry in deep skillet in 1 inch hot oil until golden brown.

SWEET AND SOUR SAUCE:

1/2 c. brown sugar
2 tbsp. cornstarch
1 1/2 c. pineapple juice (optional, can substitute water)
1/2 c. vinegar
2 tbsp. soy sauce

Mix and cook over medium heat, stirring until sauce thickens. Serve with egg rolls and other dishes