Pork Egg Rolls

Chop the bean sprouts, onions, cabbage, celery, carrots and garlic finely. In a large skillet, brown ground pork. Season with salt and pepper. Add veggies and cook until the cabbage cooks down, approx 10 minutes.

Combine cornstarch, water, soy sauce, oil and brown sugar. Add to the pork mixture. Cook and stir until vegetables are tender and the pork is no longer pink. Remove from heat.

Drain the mixture, pressing to get rid of most of the moisture. Lay out one egg roll skin with a corner pointed toward you. Place about 1/4 to 1/3 cup of the filling mixture egg roll paper and fold the corner facing you up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of flour paste on the final corner to help seal the egg roll.

Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on a rack.