Egg Rolls
Shared by Mary (Vaughndell2@juno.com)

3/4 cup flour
1 T. cornstarch
1/2 tsp salt
1/4 tsp sugar
2 eggs, beaten
1 1/2 cup water
1/4 cup melted butter

Preheat a 6-inch skillet. Combine above ingredients and blend thoroughly. Pour 1/4 cup batter for each pancake into hot skillet. Cover entire bottom of skillet with the batter.
Brown on each side. Fill each pancake with 1/4 cup of the following hot fillings. Roll as for a jelly roll. Seal edge with a paste made with 1 T. flour and 2 T. water. Melt 1/4 cup butter in a skillet. Cook egg rolls on both sides until brown. Serve hot.

Filling

1/2 cup chopped celery
3/4 cup chopped cabbage
1/4 cup water
1 4 1/2 oz. can shrimp, drained
1/2 cup minced green onion tops
1 5-oz can water chestnuts, drained and chopped
1 clove garlic
3 T. butter , melted
1/4 cup soy sauce

Cook celery and cabbage in water until tender. Drain. Add shrimp, chicken or pork, onion, chestnuts and garlic to the butter. Brown slightly. Add soy sauce and cook 5 minutes. Add celery and cabbage. Mix.