Turkey & Shrimp Spring Rolls

My grandma used to make this recipe into egg rolls for large family gatherings. I just recent made this recipe but accidentally purchased springroll wrappers instead of eggroll wrappers, so which ever you prefer. I love these tasty rolls, and they're great for reheating from frozen in oven or toaster. Keep in mind that while the recipe is easy, it is time consuming.

• Ready In: 1 hr 30 mins
• Yields: 4 dozen

Ingredients

• 1  lb ground turkey (I use turkey or chicken, but ground pork is great too)
• 1 (100 g) can shrimp, cocktail type, drained of liquid
• 2 -3  bunches green onions, chopped
• 1 (130 g) can water chestnuts, sliced thin and chopped into small pieces
• 2 -3  celery ribs, sliced thin and chopped into small pieces
• 1 1⁄2 cups bean sprouts or 1 1⁄2 cups alfalfa sprouts
• 1  egg, beaten
• 2 -4  teaspoons soya sauce, to taste
•  salt & pepper, to taste
• 4  packages  spring rolls, wrappers (or egg roll wrappers)
•  egg white

Directions

1. Combine all ingredients except egg whites and wrappers. This is the filling for the rolls.
2. Follow directions for wrappers (this may take a few tries to get it right). The eggs whites will seal the edges of the wrapper.
3. Once the rolls have been prepared, deep fry in medium heat until they are a nice golden brown. If preparing to be heated in oven for a later date, fry until light golden. Once cooled, these can be frozen or place in the fridge.
4. Serve with plum sauce or sweet & sour sauce.