| | Directions | | Prepare egg rolls. Mix all egg roll ingredients. Wet four edges of egg roll skins with water. Drop tablespoons of filling on skin and fold like an envelope. Water will seal the skins. Deep fry for approximately 2 minutes or until crisp and browned. |
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| Ingredients | | - |  | 1 teaspoon Salt |
| - | | 1 1/2 pounds shrimp, chicken, ham or pork (cooked and chopped) |
| - | | 1/3 pound mild pork sausage (fried and drained) |
| - | | 1 cup bok choy celery (chopped |
| - | | 1/2 pound bean sprouts |
| - | | 4 green onions, chopped |
| - | | 3 leaves Napa cabbage, sliced thinly |
| - | | 1 tablespoon Sesame Oil |
| - | | 1 tablespoon Oyster Sauce |
| - | | 2 tablespoons peanut butter |
| - | | 1 pound egg rolls |
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