EGG ROLLS (with pork)
make 6 servings

•1/2 cup soy sauce •1/4 cup water •1 mashed garlic clove •Juice from 1/4 lemon •2 lb ground pork •3 tb vegetable oil •1 celery stalk •1 small cabbage •3 onions •soy sauce •salt and pepper •1 lb bean sprouts •egg roll wrappers •1 egg white •vegetable oil (for deep frying)

1. Mix together, soy sauce, water, garlic and lemon juice.
Add the pork. Cover tightly and marinate overnight.
Stir fried the ground pork until done. Set aside.
4. Warm the oil in the wok. Over medium heat, add the celery, cabbage and onions. Stir fry until celery and onions are tender.
Add pork. Stir until heated through. Add soy
sauce, salt and pepper to taste. Remove this mixture from heat.
6. Stir in bean sprouts.
7. To fill each roll, mound about 2 heaping tablespoon of filling just below the center of the egg roll. Fold bottom corner up over filling to cover,
then fold in the two outside corners. Roll closed, sealing shut with a bit of egg white.
8. Put oil in a wok to a depth that deep enough to cover the egg rolls. Over medium-high heat,
warm the oil and carefully add the egg rolls, one at a time.
7. Deep fry about 2-3 minutes, until golden brown on both sides, turning once.