Egg Rolls

By Cathy Riggs

• 1 bunch green onions, finely chopped
• 1 pkg celery (including leaves), finely chopped
• 2 carrots, shredded
• 1 lb lean hamburger meat
• 1 tsp garlic powder
• 1 Tbs sesame oil
• 1/2 tsp black pepper
• 1/2 tsp salt
• 3 eggs
• 2 Tbs fish sauce
• 1 pkg dehydrated bean threads (rehydrate in some water for at least 1/2 hour, then drain and chop)
• 3 tsp soy sauce
• 2 - 3 Tbs sugar
  • Mix all ingredients together.
• 2 pkgs egg roll skins/paper

Put a scant 1/4 c of mixture in the middle of egg roll skins then seal egg roll skins by putting a dab of water at the top corner (turn the egg roll skin so it's a diamond shape like a baseball field).
Fry eggrolls in oil until meat mixture in the middle is cook and outside of eggroll is a nice golden brown.
Serve w/ sweet and sour sauce (see recipe below).
Sweet & Sour Sauce:

• 1/3 c vinegar
• 1 c water
• 1/2 c ketchup
• 1/2 c sugar
• 1 1/2 tsp Worcestershire
• 3/4 tsp salt
  • Mix together and bring to a simmer in a small saucepan.
• 2 tsp cornstarch
• 4 Tbs water
  • Add to sauce and heat until thickened.