Tanya's Eggrolls

2lb. Lean ground beef

2 c. bean sprouts (I used fresh and let them soak in hot water for about 5 minutes before adding to meat mixture)

1 c. cabbage shredded

1 c. carrot shredded

½ c. onion, chopped fine

2 cloves garlic, minced fine
1 tin mushrooms, chopped
1 tsp. Celery salt
alt / pepper to taste
a few shakes of Worcestershire sauce

a few shakes of soya sauce ( I used lite)

Brown meat, and then add remaining ingredients until all is cook through. I used 2 packages of egg rolls wrappers bought from the store. I put a little more then a tablespoon on each wrapper, rolled them, and sealed them with egg wash. I deep-fried in the wok until golden brown. (These freeze well. If cooking from frozen back on cookie sheet and bake at 350 degree oven for 10 minutes, flip and cook for another 5 minutes).