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1. In a large wok, add the oil, onion, celery, scallions and cabbage.
2. Stir to coat with oil.
3. Fry for 5 minutes, frequently stirring.
4. Add the salt, pepper and meat.
5. Continue cooking until the meat is done.
6. Drain off the excess water.
7. Set aside and allow to cool.
8. On each egg roll wrapper, place 2 tablespoons of filling on one corner and roll up tucking the opposite end in.
9. Seal with a small amount of water.
10. Fry in deep hot oil until brown.
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