Egg Rolls

1 package egg roll skins
3 Tablespoons cooking oil

Chicken Mixture
2 chicken breasts, skinned, boned and shredded (I use the meat grinder)
2 teaspoons soy sauce
2 teaspoons cornstarch 2 cloves garlic, minced

Vegetable Mixture (I use a food processor to shred the vegetables)
4 cups shredded cabbage
4 stalks celery, shredded
2 medium onions, shredded
2 carrots, peeled and shredded
1 to 2 Tablespoons soy sauce
½ teaspoon ground ginger
Salt and pepper to taste

Chicken Mixture: Combine chicken, soy sauce, cornstarch, and garlic in a small bowl. Let sit for 30 minutes. Heat 1 Tablespoon cooking oil in a frying pan or wok over medium high heat. Add chicken and cook until meat turns white. Remove chicken; set aside.

Vegetable Mixture: Heat remaining oil in frying pan or wok over medium high heat (if your wok is non stick, you can omit the oil). Add cabbage, celery, onion, and carrot; cook until cabbage is transparent. Add soy sauce, ginger, salt and pepper, and chicken; mix well. Correct seasonings. Remove all filling and drain well in colander.

Assembly: Place egg roll skins with point toward you. Place about 1/3 cup filling in center of skin. Fold the left point toward the center and right point toward the center, like an envelope. Fold the bottom point over the filling and roll towards the top point. Seal the edge with water.

Cooking: Place 2 inches of oil in a frying pan or wok. Heat over medium high heat. Add 2 to 3 egg rolls at a time to the hot oil; cook, turning occasionally until skin is golden brown. Drain on paper towels and serve.

NOTE: For variety, add one shredded green pepper, a handful of bean sprouts (or can, drained), and/or a can of bamboo shoots, drained and chopped.