Recipe for Sharon's Egg Rolls


1 egg roll wrappers
1 cup onions
2 cup celery
1 cup bok choy
1 cup chicken, cooked
1 cup mushrooms
1 cup bean sprouts
1 salt and pepper to taste


Shred the onion, celery and bok choy. Slice thinly the chicken and mushrooms. Mix all together and spoon into wrappers. Fold over and seal with egg whites. Press edges with fork. Deep fry in oil. Serve hot with plum sauce or hot mustard as condiment. Makes about 18-20.

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