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Chinese Egg Rolls

1 pk Egg roll skins
1/2 Head cabbage, shredded
1/2 Head lettuce, shredded
1 c Water chestnuts
1 Small onion, chopped
1/2 lb Bean sprouts
1/2 c Celery, chopped
1 c Bell pepper, chopped
1/4 c Oil
1/2 lb Shrimp, cooked
1/2 lb Pork cubes, cooked
1 Egg yolk, beaten

Steam cabbage, lettuce, onion, celery and bell pepper until soft but not mushy. In a deep skillet, stir-fry the shrimp and pork in oil for three minutes. Add water chestnuts and cook for 5 minutes. Add cabbage mixture and stir, then add bean sprouts and cook until soft. Place a small amount of this mixture onto egg roll skin. Fold envelope-style (corners together) and seal with a slight amount of egg yolk., Deep fry until brown or fry in 1/2-inch of oil until brown on each side.

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