Egg rolls

1 lb ground beef or pork or chicken
2 cups bean threads, soaked and cut into inch long strips
1/4 cup chopped carrots
1/4 cup chopped green pepper
1/4 chopped celery
1 T. Teriyaki Sauce or Stir Fry Sauce
1 t. soy sauce
1 Egg
1 Pkg. egg roll skins
3-4 Cups Oil
(other optional veggies: peas, bean sprouts, water chestnuts)

Soak bean thread in water until soft, then cut in small sections. If using pork or chicken place raw chunk of meat in blender or food processor. Mix meat, veggies, cut bean sprouts, egg, and sauces. Roll mixture into egg roll skins. Heat oil to 375. Deep fry for 2 minutes then turn over and cook another 3 minutes.

Wrapping Egg rolls

1. Place an egg roll wrapper with a point toward you. Spoon about 1/4 cup of the desired filling across and just below the center of the egg roll wrapper. Fold the bottom point of the egg roll wrapper over the filling. Then tuck it under the filling.

2. Fold the side corners of the egg roll wrapper over the filling, forming an envelope shape.

3. Roll the egg roll toward the remaining corner. Moisten the top side with water or beaten egg and press firmly to seal.