Recipe - Salami Egg Rolls

One fourth pound Egg roll skins
1 tablespoon Corn starch in 2 tables
water

FILLING
One fourth pound Chopped Kosher Salami
One fourth pound Bean sprouts
2 cup Chopped celery
1 Green onions; (1 to 2)
1 Clove garlic chopped
One half tablespoon Soy sauce
One fourth teaspoon Sugar
1 tablespoon Salt
1 One half tablespoon Oil for 'working'

Stir fry all filling ingredients. Place 23 tsp filling in center of egg
roll wrapper. Roll and seal using cornstarch solution. Deep or pan fry
until brown.
Posted to JEWISHFOOD digest Volume 98 #013 by lisamontag@juno.com (Lisa
Montag) on Jan 7, 1998