Egg Rolls -Julie Whitaker

1 pkg egg roll wraps
1 to 2 chicken breasts
1 to 2 green onion finely chopped
1 celery stick finely chopped
2 hand full of napa Cabbage (I use coleslaw cabbage in the bag no chopping)
1 to 2 carrots if not using coleslaw in the bag
1 can water chestnut
1 can beansprouts ( you can use fresh)
any other vegetable you like
vegetable oil for frying

Seasonings to taste
Soy sauce
rice wine vinegar
sweet cooking rice wine
sesame seed oil (go light it very strong)
Salt and pepper

Preparation
Cook chicken until done with all of the seasonings. Cut into very very fine pieces (food processor works good) add all vegetables cabbage last cook until cabbage is welted. Season again to taste. Drain any excess liquid. Mixture must be dry or it will splash up on you when cooking in oil. Heat oil to 375. Follow instruction for wrapping the egg rolls and cook egg rolls until golden brown. 3-5 minutes. Serve with sweet and sour sauce or hot mustard