Eggrolls

1 lb. pork, ground
1/4 lb. minced chicken
1 tsp. each salt, pepper, and garlic powder
1 Tbsp. sugar
3 Tbsp. soy sauce
1 tsp. MSG
1 cup chopped mushrooms (in processor)
1 cup chopped bamboo shoots (with knife)
5 cups finely shredded cabbage
2 cups shredded celery
1 cup shredded onions
1 egg
Japanese Five Spices powder to taste
1 lb. egg roll skins

Heat small amount of oil in large frying pan or wok.  Add pork and chicken and stir fry for 3 minutes.  Add next ingredients down to vegetables and stir.   Then add mushrooms and bamboo shoots and stir fry for 2 minutes.  Add cabbage, celery, and onions and stir fry for 2 more minutes.  Drain in colander and cool.  Use 1/2 cup of filling per egg roll.  Roll as described in following recipe.  Fry in hot oil until crisp and brown. 

This is my sister Carolyn’s recipe for eggrolls.  They are excellent.