Vegetable Egg Rolls

Combine sauce, salt, cornstarch and sesame oil.

Aside.

A wok or wide frying pan over high heat. When pan is hot, add salad oil.

When it begins to heat, add ginger stir. Add beans sprouts, mushrooms, celery and water chestnuts.

Stir-fry 2 minutes and add green onions. Stir in soy sauce-cornstarch mixture and cook, stirring until liquid in pan thickens.

Brush edges of wrapper with lightly beaten egg, after filling center with the vegetable mixture. and fold into elongated shape.

Fry in hot oil until golden brown.

Remove and drain excess oil.