Cook on medium heat until no longer pink, then drain off grease.
Remove pork and set aside.
Using the same skillet, add vegetable oil, cabbage, celery, and onions.
Cook until cabbage starts to get tender.
Add reserved pork, shrimp, water chestnuts, bean sprouts, soy sauce, garlic, and sugar.
Cook for 5 minutes, or until all liquids are cook out.
REmove from heat.
Position egg roll wrapper with one corner facing you.
Scoop about 1/3 cup filling onto bottom 1/3 of wrapper.
Follow the directions on the package of eggroll wrappers for assembling the eggrolls.
In an electric skillet heat 1 inch of oil to 375`, or heat 1 inch oil in wok on medium-low heat for 2 minutes.
Fry eggrolls 1-2 minutes on each side, or until golden brown.
Drain on paper towels.
Let cool slightly before serving.
Serve with Sweet an Sour sauce.
Enjoy!
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