CHICKEN AND HAMBURGER EGG ROLLS

FOR THE FILLING:
6 cups shredded cabbage
3 cups thinly sliced celery
water
2 tablespoons oil (plus more for frying egg rolls)
1 1/2 pounds hamburger (3 cups cooked)
2 cups finely chopped boneless, skinless chicken breast
3/4 cup chopped green onion
1/4 cup shredded carrots
1/2 cup diced water chestnuts
4 tablespoons soy sauce
1/2 teaspoon pepper
Dash of salt
FOR THE EGG ROLLS:
1 egg white
24 egg roll wraps

TO MAKE THE FILLING:
Bring cabbage and celery to a boil in a large pot of water and boil for 5 minutes. Drain and cool.

In large skillet, stir fry hamburger in 2 tablespoons of oil then chicken.

Add onions and cook for 1 minute. Combine the cooked mixture with the carrots, water chestnuts, pepper and salt in a large bowl and mix well; set aside to cool.

TO MAKE THE EGG ROLLS:
Place 1/2 cup of the filling mixture in each egg roll wrapper. Coat the edges of egg roll wrap with egg white and press together to seal.

Fry in hot oil in a deep saucepan.

Makes 24
Adapted from unknown source