Serving Size: 14

1 pound ground beef
3 stalks celery — chopped
5 green onions — chopped
1 can bean sprouts — washed and drained
1 can waterchestnuts — chopped
2 tablespoons oil
1 teaspoon salt
2 tablespoons sugar
1/4 cup soy sauce
2 teaspoons cornstarch
1 tablespoon cold water
7 egg roll wrappers — cut in half

Cooking Directions:

Fry ground beef, drain, set aside for now.

Heat wok, add oil, heat until hot, but not smoking, put celery, onions,
bean sprouts and waterchestnuts. fry 2 minutes. Add salt, sugar, and
soy sauce, cook 1 minute more.

Add ground beef and mix well.

Mix cornstarch and water well. Add to mixture in wok. set aside and
cool. When cool add to egg roll wrappers, wrapping diagonally then fry in
deep fat for 3 to 5 minutes.

Serve with a mixture of mustard and ketchup. Did egg rolls in this.

Use 7 egg roll wrappers and cut in half and this will make 15 egg rolls.