2 med. carrots, 1 c. (shredded)
1 c. chopped broccoli
1/2 c. sliced mushrooms
1/2 c. bean sprouts
1/2 c. chopped celery
2 tbsp. butter
1 c. chopped meat (shrimp, pork, etc.)
1 tbsp. soy sauce
1/4 tsp. garlic powder
12 egg roll wrappers
1 beaten egg white
1 tsp. water

In a skillet carrots, broccoli, mushrooms, bean sprouts and celery in butter about 8 minutes or until tender. Stir in meat, soy sauce, and garlic. Place about 1/4 cup of mixture on each egg wrapper. Fold in 2 opposite sides. Starting from an unfolded side, roll as for jelly roll. Seal edges with a mixture of egg white and 1 teaspoon water, fry in deep hot oil (365 degrees) for 1 1/2 to 2 minutes. Drain on paper towel.