Egg Rolls

24 lg. or 48 sm. egg rolls

3 c. shredded cabbage

4 stalks celery (cut fine)

1 med. onion (cut fine)

1/4 tsp. salt

1 16-oz. can bean sprouts (drained)

1/2 c. brown sugar

3 T. soy sauce

2 tsp. oil

1/4 tsp. pepper

2 c. cooked pork, chicken, beef or shrimp

Sweet and sour sauce to dip them in

Stir-fry the fresh vegetables in a non-stick pan with 2 teaspoons of oil just until tender. Add remaining ingredients. Simmer for 10 minutes. Roll into skins. Seal edges with water. Put 1/4 inch oil in a pan. Heat until a drop of water dances on oil. Fry on one side until brown. Turn and brown other side. Do not let egg rolls float in oil before or after browning.

Mrs. Terry (Sue) Steury

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987