Easy Egg Rolls

Easy Three Eggs Rolls
Shrimp, Chicken, and Sausage
serves 6-8 as a main course

1 packet of Nasoya egg roll wrappers
3/4 cup cooked diced chicken
3/4 cup diced cooked shrimp
3/4 cup ground cooked sausage
1 cup chopped tomatoes
1 and 1/2 cup chopped scallions
1 cup of slivered celery strips, 1 and 1/2 inches long
1 packet of Nasoya egg roll wrappers

Put vegetable except celery in food processor and chop coarsely
Divide the vegetable mixture evenly on the lower corner of 36 wrappers.
Add the celery slivers.
Spoon the shrimp on to 12 wrappers, the chicken to 12s, and then sausage to the last twelve.
Moisten the top corner of each wrapper just before you roll each one. Now roll each wrapper starting at the bottom and folding the sides toward the center. Put finished egg rolls on a cookie sheet. Cover tightly and refrigerate.

The rolls can be fried now or closer to meal time. If you fry them ahead, take them out while still golden, let cool, cover tightly and refrigerate until ready to reheat, ikn a preheated oven, at 300 for about ten minutes.

Or fry in hot oil for about two to three minutes. Keep warm at 200 until ready to eat. Serve with soy sauce and dijon mustard.