1 pkg. Egg Roll Wraps (approx. 20 skins)
1 med. size cabbage (shredded)
6 med. carrots (shredded coarse) (I generally cut it by hand julienne style)
1 sm. onion (chopped)
6 stalks celery (sliced)
6 eggs (scrambled and fried thin, like crepe, roll together and slice)

Filling: In large saucepan on medium high or electric skillet at 400 degrees, saute onions in 4 tablespoons oil about 5 minutes. Add carrots and celery and cook together 10 more minutes or until tender. Sprinkle with salt and garlic powder to taste (about 1/4 teaspoon garlic powder and 1 teaspoon salt). Add cabbage and toss for about 10 minutes - just enough for the cabbage to change to a pretty color. Don't Overcook! Set aside to cool. Drain any excess liquid and toss with eggs.

Wrap in egg roll wraps according to package directions, but seal with beaten eggs instead of water. Make very sure the filling is firmly packed and the skin tightly wrapped. Pour 3/4 inch of oil into skillet (the higher the sides - the better for cleanup) and heat. (Deep fat frying takes longer and the egg rolls will soak up more oil.) Place egg rolls in skillet (I get 10 in a 12 inch pan) and fry, turning once, until golden brown. Drain and serve hot.