Egg Rolls

2 cups leftover chicken or pork, shredded

2 garlic cloves, minced

2 T. hoisin sauce

2 T. soy sauce

8 oz mushrooms

3 green onions, chopped

3 carrots, shredded

2 sticks of celery, shredded

2 cups bean sprouts or more

1 head napa cabbage (avoid the white kind, it can be bitter)

Egg roll wrappers

Stir fry meat with garlic in oil.  Add hoisin sauce and soy sauce.  Remove from pan.  Add a little more oil.  Stir fry vegetable mixture except cabbage with a dash of soy sauce for about 10 minutes or until vegetables are slightly tender. Add cabbage last and sauté a few minutes more.  Return meat mixture to pan.  Add more sauces if necessary. 

Put about 2 T. mixture into egg roll wrap, roll up.  Seal wrap with 1 egg, beaten with 1 tsp water.  Deep fry or pan fry in very hot oil until crispy brown.