Instructions: Brown meats with onion and celery. Stir in bean sprouts, shrimp and water chestnuts. Cook over low heat, blending well. Stir in soy sauce and flour to thicken. Cool mixture. Place 2 tablespoons of mixture on edge of each egg roll skin. Roll snugly, tucking in ends and sealing with moistened fingertips. Deep fry in hot oil for 5 minutes. Serve with Jezebel Sauce or Chinese style hot mustard and sweet and sour sauce.

Note: These freeze
exceptionally well. Place egg rolls on a cookie sheet, freeze until firm, store in heavy duty freezer bags. A delightful treat to have on hand for drop-in guests.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.