FILLING:

1 lb. ground beef, browned
1/4 c. butter
4 c. partially cooked shredded cabbage
1/2 c. chopped green onion
1 1/2 c. diced celery
2 c. drained bean sprouts
1 tsp. salt
2 tbsp. sugar

EGG ROLL BATTER:

2 c. sifted flour
2 tbsp. cornstarch
1 tsp. salt
1 egg, beaten
1 tsp. sugar
2 c. water
Peanut oil

BATTER: Sift dry ingredients together, then add eggs and sugar. Gradually heat in water until a smooth thin batter is formed. Grease 6-inch skillet with peanut oil. Pour out about 4 tablespoons of butter into center of pan. Tilt pan to spread batter over entire surface. Cook over low heat until edges pull away from sides. Gently turn pancake with fingers and cook other side. Remove and cool.

Mix filling ingredients together. Place heaping tablespoons of filling. Spread to 1/2 inch of edge. Roll, folding in sides and seal with a mixture of 1 tablespoon flour and 2 tablespoons water. Fry egg rolls in deep hot fat until golden brown.