EGG FU YUNG

Ingredients
1 cup boiled cubes lean pork                                    1 medium onion, shredded
2 tbsp. soy sauce                                                     1/2 cup bean sprouts (tague)
2 tbsp. sugar                                                             4  stalk celery cut in one-inch section
8 eggs beaten with 1 tsp. salt                                     4 tbsp. lard or oil
1 tbsp. cornstarch blended with 1/4 cup water
Cook pork for one minutes over medium heat.
Add soy sauce and sprouts.
Cook 1 minutes   more; add celery and sugar.
Beat eggs until frothy.
Heat lard in a skillet and fry the beaten eggs into thin omelets 5 inches in diameter.
Do not stir but cook over medium heat, lifting the edges and moving the skillet over the five
     to keep the eggs from burning.
Remove from fire.
Place 4 tbsp. of the bean sprout mixture in the center of each egg wrapper.
Roll and serve on individual plates with brown sauce.
Brown sauce:
Mix cornstarch with cold water; add liquid from vegetables.
Cook until translucent about 1 1/3 minutes.
Pour over egg roll.