BEEF EGG ROLLS

Ingredients

1 pound ground chuck
1/2 cup finely chopped celery
1/2 cup shredded carrots
1/4 cup finely chopped onions
1/2 cup shredded cabbage
1 teaspoon garlic salt
2 eggs, beaten
3 tablespoons soy sauce
10-12 egg roll wraps
Cooking oil

Preparation

In a skillet, brown chuck; drain. Add celery, carrots, onion, cabbage and garlic salt and cook over medium heat, stirring, until vegetables are transparent. Remove from heat. Stir in eggs and soy sauce, blending well. Place 2-3 tablespoons of meat mixture on each egg roll wrapper and fold according to package directions. Heat 1/2 inch oil in a skillet over medium-high heat. Cook egg rolls in hot oil 2-3 minutes on each side, until golden brown. Serve with red sweet-and-sour sauce. Makes 10-12 egg rolls.