2 c. chopped cooked pork
1 c. shrimp, cooked and chopped
2 c. finely chopped celery
1 c. finely chopped onion
1 c. water chestnuts, chopped fine
1 c. chopped cabbage
1 tbsp. Accent
1 tbsp. soy sauce
2 tsp. sugar
1 tsp. salt
1 sm. egg mixed with 1/4 c. melted Crisco
1-2 pkg. egg roll skins

Mix all ingredients except egg roll skins. Refrigerate. Drain filling ingredients and fill egg roll skins, sealing with a mixture of cornstarch and water. Deep fry until golden brown.

SWEET AND SOUR SAUCE:

2 c. apricot-orange marmalade
2 tbsp. vinegar
Chopped pimento

Heat together and serve with egg rolls.

CHINESE HOT MUSTARD:

1/2 c. dry mustard
1/2 c. boiling water
1 tsp. salad oil
1 tsp. salt

Mix and serve with egg rolls.