Homemade Egg Rolls

Egg Rolls.
1 head of cabbage- chopped
1 onion chopped
5 stalks of celery chopped
1 cup grated carrots
1 1/2 cups bean sprouts
3-4 TBSP soy sauce
2-3 TBSP chicken bullion powder - you can buy it in the Asian isle

Put a little olive oil in a large pot. Add all the vegi's to the pot and cook down (takes about 20 minutes...cook until vegi's are soft) Medium to medium high heat. While they are cooking add the soy sauce and the chicken bullion powder.
After it's cooked, you need to drain it really well. Put it in a strainer over a bowl and let it drain and cool for about 30 minutes. Put some in the egg roll wrappers and roll up. It should show how to roll them up on the egg roll package. Seal them with a little water. Fry in a pan of oil until crisp and golden.

*I don't add celery because I don't like celery. The lady that taught my mom said you just need to always have 4 vegi's in there. Cabbage is a must but you can add whatever vegi's you have. I love it with what I've listed minus the celery. The measurements on the carrots and bean sprouts are an estimate. I just do big handfuls and they always turn out. Sometimes when I have had extra stuff, I add it to ham fried rice.

Serve with Sweet and Sour sauce