Egg Rolls

Ingredients

• ¹/₂ cup soy sauce
• ¹/₄ cup water
• 2 garlic cloves, mashed
• ¹/₄ lemon, extract juice
• 1 roast chicken, quartered
• 2 lb lean pork tenderloin
• 3 tablespoons vegetable oil
• 1 celery stalk, sliced
• 1 cabbage, diced
• 3 onions, diced
• 1 cup mushrooms, diced
• soy sauce to taste
• salt to taste
• pepper to taste
• 1 lb bean sprouts
• 1 package egg roll wrappers
• 1 egg white, beaten

Ingredients for sauce

• ¹/₂ cup soy sauce
• 1 teaspoon dry mustard
• 2 teaspoon garlic pwdr
• 1 teaspoon vinegar
• 1 teaspoon brown sugar

Cooking Instructions

1. Mix soy sauce, water, garlic and lemon juice.
2. Add the chicken and pork. Marinate overnight.
3. Roast the chicken, 350 degrees Fahrenheit, one hour.
4. Roast the pork, 350 degrees Fahrenheit, 90 minutes
5. Cut the chicken and pork into small strips.
6. Cook celery, cabbage, onions and mushroom. Stir fry until tender.
7. Add the chicken and pork
8. Add the soy sauce and salt and pepper to taste.
9. Add the bean sprouts.
10. Put the filling in the egg roll and fold.
11. Use egg white like a glue to seal the egg roll shut.
12. Heat some oil and deep fry the egg rolls till they become golden.
13. Combine soy sauce, mustard, vingegar, garlic powder and brown sugar for the dipping sauce.