1 lb. ground pork or chicken
1/4 lb. cooked tiny shrimp
3 carrots, grated
2 c. shredded cabbage
3 stalks celery, diced
1/2 c. bamboo shoots
1/2 lb. bean sprouts
3 green onions, cut up
1 clove garlic, minced
1 pkg. egg roll skins

Saute pork in garlic until brown. Add shrimp, cook about 2 minutes. Add rest of vegetables, cooking (one at a time) for about 3 minutes each vegetable. Season all with a little Accent. Cook only until half done, either in a skillet or wok. Drain thoroughly. Place about 1 tablespoon in each skin, roll up. Deep fry until golden brown.