Egg Rolls

Submitted by: Donna Chafe

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2 lbs medium ground beef

3 - 4 tsp salt

8 cups cabbage (shredded)

1 tsp pepper

8 cups bean sprouts

6 tbsps Worchestershire sauce

2 cups diced onions

6 tbsps soya sauce

1 cup diced celery

6 tbsps MSG

2 cans sliced mushrooms

6-8 pkgs egg roll covers (thawed enough to separate)

Canola oil

Egg whites

Sauté beef on low heat. Drain and add to bean sprouts, cabbage, diced onions, celery and mushrooms in a large bowl, then mix together with salt, pepper, worchestershire sauce, soya sauce and MSG. Brush edges of egg roll covers with the egg whites and place 1 tbsp of mixture in the centre and fold. Fry in hot fat and cool. Sample one and then freeze. To serve: reheat in 400°F oven approx. 10 minutes.

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