EGG ROLLS (SPRING ROLLS)

--WRAPPER:--

2 eggs
2 c. flour
2 3/4 c. water

Make batter of eggs, water and flour. Beat until smooth. Grease a 7 inch fry pan with a very small amount of oil. Heat pan, pour in a little batter (to cover). Leave on heat just long enough to set, about 1 minute or less. Make as thin as possible. These wrappers may be made in advance and frozen. They can be peeled off like sheets of paper from the pile. The filled rolls may be frozen before frying. --FILLING:--

1/2 tsp. sugar
1/2 tsp. Accent
3 c. bean sprouts
1 c. water chestnuts
1 med. onion, shredded
1 c. bamboo shoots, shredded
1/2 c. mushrooms, shredded
1 tsp. salt
3 tbsp. soy sauce
2 c. celery, shredded
1 lb. lean pork, minced
1 tsp. ginger powder
3 tbsp. salad or peanut oil
1 tbsp. cornstarch
1/2 c. water (for sealing rolls)

Prepare all vegetables, saute meat and sauces. Do not overcook vegetables, they must be crisp. Spread 1 1/2 teaspoons of filling mixture on each wrapper. Fold sides in and roll. Moisten edges with a mixture of cornstarch and water. Heat oil for deep frying and fry until rolls are light brown, drain. These can be stored in refrigerator. Other meats can be used such as chicken, beef, ham, shrimp, crabmeat or barbecued pork. Serves 50.