Egg Rolls

Jacquelynn Sokol, from the kitchen of Chris Jenkins.

1 pkg. egg roll, wonton, or pot sticker

1 egg

3/4 to 1 lb. ground beef

Carrot

Onion

Celery

Water chestnuts or bamboo shoots

Garlic

Soy sauce

Fry up the ground beef and while it is cooking put in about 1/4 c. soy sauce and then add in either garlic or garlic salt, onion chopped tiny, carrot celery and water chestnut all chopped tiny. Cook it through and take off heat. Add in the egg to just coat it and then spoon onto the egg roll shell (they have directions on the back of package how to roll it.) It sticks with a dab of water. Fry in oil. Serve with sweet and sour sauce.