Leola's Egg Rolls

Sausage and shrimp egg rolls (but honestly can't taste the shrimp it just adds to the flavor.) This comes straight from a traditional Chinese cook book that my father got while in the Navy.

• Ready In: 35 mins
• Serves: 4-8
• Yields: 23 pieces

Ingredients

• 1 (14 ounce) can bean sprouts
• 1⁄4 lb pork sausage (mild)
• 1 (4 ounce) can shrimp
• 2  celery ribs
• 2  spring onions
• 1 (8 ounce) can water chestnuts
• 1 (8 ounce) can bamboo shoots
• 1⁄4 head cabbage
• 1  egg (slightly beaten)
• 1  tablespoon  cooking oil
• 1  teaspoon soy sauce
• 1 (16 ounce) package  egg roll wraps
• 2 -3  cups  oil (for frying)

Directions

1. Cook sausage.
2. Finely chop bean sprouts, sausage, celery, onions, chestnuts, bamboo shoot, and cabbage.
3. Mix all ingredients together (except wrappers) and stir fry.
4. Place in bowl to help mixture cool down.
5. Place 1 TB of mixture on edge of wrapper and roll once.
6. Fold sides into middle and continue to roll wrapper to the open end.
7. Place a little water around edges and seal up.
8. Deep fat fry in 3 inches deep oil at 375 Fahrenheit.
9. When golden brown, remove from oil and thoroughly drain on paper towel.