Egg Rolls

Jolene P.

1 bag shredded carrots
1 bag shredded cabbage
1 can bean sprouts, drained (found in same aisle with soy sauce)
1 cans of finely chopped water chestnuts
1 large onion finely chopped
1 stalk of celery, finely chopped
3 garlic cloves, minced
3 cups leftover turkey in small chunks
soy sauce to taste
salt and pepper to taste
egg roll wrappers (find them in the "healthy"section of the grocery store)
2 eggs

In a large bowl, combine all ingredients except eggs and wrappers and stir well. Break eggs into separate bowl and whip. Place a wrapper on your work surface so that one of the points is towards you and place a couple of small spoons full of filling in the center. Roll the center over the top (like a burrito). Using a pastry brush, brush egg wash over the two remaining edges and three corners then fold the sides in and finish rolling. Place in hot oil and cook until golden brown. Dip in hot mustard, sweet and sour sauce or plum sauce.