Brown meats with onion and celery. Stir in bean sprouts, shrimp and water chestnuts. Cook over low, blending well.j
Stir in soy sauce and flour to thicken. Cool mixture.
Place 2 tablespoons of mixture on edge of each egg roll skin. Roll snugly, tucking in ends and sealing with moistened fingertips.
Deep fry in hot oil for 5 minutes. Serve with sweet and sour sauce or chinese hot mustard.
NOTE: These freeze exceptionally well. Place egg rolls on a cookie sheet, freeze until firm, store in heavy duty freezer bags.
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