Egg Rolls

1 lb meat, I used ground beef, cooked
1 c chopped cabbage
1/2 c grated carrot
1/2 c bean sprouts
1/3 c chopped celery
2 TBSP oyster sauce-could use soy to replace
1 package egg roll wrappers
Olive Oil
Small bowl of water

Brown meat with salt and pepper. Remove as much grease as possible, then put meat in large mixing bowl. Add veggies and sauce. Mix together. Add 1/3 c of mixture to each egg roll noodle and place in the middle. Grab bottome point and cover meat mixture, then fold the side points in to create an envelope effect. Roll to complete. Dab finger in a small bowl of water and spread over top point to seal egg roll. Place on greased cookie sheet with seam facing down. Complete until egg roll wrappers are gone. Spread olive oil on egg rolls. Bake at 375 until golden brown, about 15-20 minutes. Serve with rice and soy sauce to dip in.

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