MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: CHINESE EGG ROLLS
  Categories: Chinese, Appetizers
       Yield: 6 servings
  
     1/2 c  Soy sauce
     1/4 c  Water
       1    Mashed garlic clove
            Juice from 1/4 lemon
       1    Quartered roasting chicken
       2 lb Lean pork tenderloin
       3 tb Vegetable oil
       1    Finely sliced celery stalk
       1 sm Head cabbage finely diced
       3    Finely diced large onions
       1 pk (8-oz) finely diced fresh
            -mushrooms
            Soy sauce to taste
            Salt and pepper
       1 lb Bean sprouts thoroughly
            -cleaned
            Egg roll wrappers
       1    Lightly beaten egg white
            Vegetable oil for frying
            DIPPING SAUCE:
     1/2 c  Soy sauce
       1 ts Dry mustard
       1 ts To 3 ts garlic powder
       1 ts Vinegar
       1 ts Brown sugar
  
   Mix together, soy sauce, water, garlic and lemon juice. Add the
   chicken and pork. Cover tightly and marinate overnight. Roast the
   chicken and the pork together in a 350 degree oven until done. The
   chicken takes about an hour. The pork takes about an hour and a half.
   When cool, cut into matchstick pieces. Set aside. In a wok, or
   dee-sided frying pan, warm the oil. Over medium heat, add the celery,
   cabbage, onions and mushrooms. Stir fry until celery and onions are
   tender. Add chicken and pork. Stir until heated through. Add soy
   sauce, salt and pepper to taste. Remove this mixture from heat. Stir
   in bean sprouts. When working with egg roll wrappers be sure to cover
   them with a damp cloth to prevent them from drying out. To fill each
   roll, mound about 2 heaping tablespoon of filling just below the
   center of the egg roll. Fold bottom corner up over filling to cover,
   then fold in the two outside corners. Roll closed, sealing shut with
   a bit of egg white. Put oil in a wok or large pan to a depth of about
   2 inches - deep enough to cover the egg rolls. Over medium-high heat,
   warm the oil and carefully add the egg rolls, one at a time. Deep fry
   about 2-3 minutes, until golden brown on both sides, turning once.
   May be kept warm in 200 degree oven until serving time. Serve with
   dipping sauce.
   
   DIPPING SAUCE: Combine soy sauce, mustard, garlic powder, vinegar and
   brown sugar.
   
   NOTE: Egg rolls may be frozen after frying and cooled. Reheat in oven
   to serve.
  
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