Chinese Egg Rolls

Stuffing
1 (16 ounce) can La Choy fancy mixed Chinese vegetables, drained
1 bunch scallions, finely chopped
4 ribs celery, finely chopped
1/2 pound shrimp, cooked, peeled, finely chopped
1/2 pound ground pork, cooked, drained
1 small can water chestnuts, chopped
1 egg, slightly beaten
1 tablespoon oil
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon red pepper

Combine stuffing ingredients. Refrigerate overnight, preferably.

Egg Roll Wrappers
2 2/3 cups sifted flour
1 1/3 cups cornstarch
2 teaspoons salt
4 eggs, beaten
3 cups water
Oil (for deep frying )

Sift together flour, cornstarch and salt. Combine eggs and water; blend into the flour mixture. Beat until smooth. Pour about 3 tablespoons of the batter into a lightly greased 6-inch iron skillet and turn to cover the edges of the skillet. Cook over medium heat until the edges begin to curl. DO NOT FLIP OVER. Stack these as they are made. They will feel like rubber. Place a generous amount of stuffing in the center of each pancake. Brush the edges of the pancake with some of the remaining batter. Fold two sides in and then turn the other side over. Place sealed side on wax paper. Freeze on a cookie sheet until hard and place in a plastic bag.

Deep fry egg rolls in oil at 375 degrees F for about 6 minutes. Do not thaw before frying. Serve hot with Sweet and Sour Sauce and/or hot mustard. Yields 25 egg rolls.

Sweet and Sour Sauce
1 tablespoon cornstarch
1 tablespoon water
1/2 cup vinegar
1/2 cup granulated sugar
1/4 cup sherry wine
1 tablespoon soy sauce

Make a paste of the cornstarch and water. Combine with remaining ingredients in a saucepan and bring to a boil. Stir until mixture is thick and transparent.

Serve at room temperature.