1 c. pork, chopped
1 c. frozen shrimp (sm. bag)
1/2 c. celery
1/2 c. mushrooms
4 green onions, chopped
1 c. fresh bean sprouts
2 c. cabbage, chopped
1/4 c. soy sauce
1 tbsp. peanut butter
2 tbsp. oil
1 pkg. egg rolls (skins)
1 beaten egg

Heat oil in skillet. Melt in peanut butter, add meat; cook until brown, add shrimp and the rest of the vegetables, one at a time, while constantly stir frying, add soy sauce. Vegetables should be slightly crisp; drain off juice in colander, let cool, wrap in egg roll skins. Seal with egg. Deep fry until light brown.