Egg rolls by Stephanie

Olive oil

4 cloves garlic, chopped or pressed

1 medium onion, minced

1 pound ground sirloin or chuck

2 carrots, diced small

2 ribs celery, diced small

½

medium cabbage, shredded

1 teaspoon Worcestershire sauce

2 teaspoons Chinese hot mustard

3 tablespoons soy sauce

1 cup teriyaki sauce

8 ounces water chestnuts, chopped

14 ounces bean sprouts

20 egg roll wrappers

Heat fry pan, add a thin coating of olive oil and saute garlic and onion for 2 minutes. Add beef and red pepper flakes and cook until meat is brown.

In the meantime, in a separate pan heat a thin coating of olive oil and saute carrots, celery and cabbage until tender. Combine cooked meat with vegetables in one of the pans. Add Worcestershire, hot mustard, soy sauce and teriyaki; cook 15-20 minutes. Add water chestnuts and bean sprouts, heat through.

Sprinkle flour on cutting board. Position wrappers on board so you're looking at a diamond. Spoon 2 tablespoons filling in center of each wrapper. Fold bottom corner of wrapper over filling. Fold in left and right corners to meet the center. Dab a little water on last corner and tightly roll up, pressing gently to seal.

Heat 2 inches of olive oil in a fry pan. Fry egg rolls in batches of about four, cooking 3 minutes or until golden brown. Drain on paper towels. Serve with sauce.

Serves eight to 10.