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1/3 c water
2 c green cabbage (chopped)
2/3 c celery chopped
1 lb diced lean pork
1/2 c fine cut green onion and tops
1/2 tsp salt
2 2/3 tbsp soy sauce
1 tbsp sugar
2 tsp peanut butter
2 1/2 c bean sprouts
1 pkg egg rolls skins
1/2 c flour
1 egg beaten
1/2 c cold water
FILLING:
Heat water in saucepan to boiling, add cabbage, celery and cook 4 minutes. Remove from heat, drin. Heat heavy skillet. Cook pork 2-3 minutes, remove from heat. Stiri n bean sprouts, cabbage, celery mixture. Heat2-3 minutes more. Vegetables should be crisp. Pile 1-2 tbsp filling diagonally across each egg roll skin. Fold over from each end and roll. Place at once in batter and then in deep fat until golden color. Makes 15 egg rolls.
Batter:
1/2 c flour
1 egg beaten
1/2 c cold water
Mix thoroughly.
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