1 lb. ground beef or pork (pork is best)
1 head Chinese cabbage, shredded or finely chopped
1 half pkg. celery hearts, chopped
2 bunches green onions, chopped
1 can water chestnuts, drained
Egg roll wrappers

Brown the meat and pour off the fat. Set aside. Pan fry in oil all the chopped vegetables and pour water chestnuts. Season vegetables with soy sauce, salt and pepper. Mix with the meat and then pour off all the juice. (Make it as dry as possible.) Put some meat in the center of the egg roll wrapper. Fold bottom up then fold in sides and roll to the point. Moisten the point with egg. Place in pan point side up. Deep fry 3 to 4 at a time in hot oil. Use tongs to hold the egg roll under the oil.