|2 tablespoonVegetable oil|
|4 cupCelery; finely chopped|
|1 headBok Choy; shredded|
|1/2 poundBean sprouts; rinsed|
|3 eachMushrooms; cut into 1/4" slices (1/2 c.)|
|1 teaspoonRice Wine; (optional)|
|1 teaspoonSoy sauce|
|1/2 teaspoonSplenda; or Sugar|
|1 teaspoonCornstarch; dissolved in 2 t. water|
|24 Egg roll wrappers|
Egg Rolls Preparation
Pour 2 T. oil into hot wok or skillet, add celery and stir fry 5 min. Add bok choy and stir fry 2 min. Add salt, mushrooms and sprouts and mix together. Add wine, soy sauce, sugar, stir fry 1 min. Cook over med heat, stirring constantly til liquid boils. Add cornstarch mixture, and cook til liquid is slightly thickened. Transfer to a bowl and cool.
Put 1/4 c. filling on each wrapper, placing it diagonally across wrapper. Lift lower triangular point over filling and tuck under filling. Bring end "flaps" over, brush the upper exposed triangle with lightly beaten egg and roll into a neat package.
Heat 3 c. oil to 375?. Fry 5-6 egg rolls at a time.
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