Fried Spring Rolls

Directions

1. In a wok or possibly pan, heat 2 tb oil. Add in garlic and stir till fragrant, about 5 seconds. Add in the pork and shrimp and stir-fry for 1 minute. Add in the water chestnuts, carrots, celery, and green onions. Stir-fry for approximately 2 min, or possibly till the vegetables are tender but still crunchy. Add in the soy sauce, salt, and pepper. Stir. Remove from heat. Drain excess moisture from pan.
2. To assemble the rolls, place about 1/3 c of the filling on the lower third of the wrapper. Fold the portion of the wrapper nearest you over the filling till just covered. Turn the wrapper again to enclose the filling securely. Moisten the edges of the wrapper with water or possibly a mix of cornstarch and water. Fold over the corners and press down firmly to seal, making an envelope. Moisten the flap of the envelope with water and turn, rolling firmly into a 1-inch cylinder. Seal firmly. Set aside, seam side down. Repeat till all the filling has been used.
3. Heat oil in a wok to 375 degrees. Place 4 or possibly 5 rolls at a time in the warm oil. Deep-fry till crisp and golden brown. Remove with a skimmer and drain on paper towels. Serve warm with Sweet and Sour sauce.
4. Rolls may be prepared ahead of time and frzn, then fried when needed.