Egg Rolls

Thaw:
1 lbs pkg of (Wing Wong) Egg roll covers (about 26 sheets)

Sauté till almost done:
3 Tbs oil
1 large chopped onion

Add and cook:
1 sliced large chicken breast

Mix:
5 cups shredded cabbage
2 1/2 cups shredded celery
onion, oil and chicken
1 tsp sugar
1/2 Tbs salt
1/4 tsp pepper
1 tsp soy sauce

Let mixture drain while assembling egg rolls. Use egg white to seal the edges. Place assembled egg rolls on rack to prevent sogginess. Makes about 20 egg rolls.

Fry in deep fryer until golden brown.