What You Will Need:
Won ton Wrappers
A Small Onion
Oil for Frying
Step 1: Chop Up Your Ingredients
Note how much chopped bacon you have, as bacon is often the limiting factor in how many awesome eggrolls you can make.
Chop up the rest of your ingredients (onion, celery, and mushrooms!) to the same consistency and in equal-sized piles once chopped.
Step 2: Mix Together
Let the mixture sit in the fridge for about 15-20 minutes to let the flavors blend together.
Step 3: Wrap Your Rolls
Fold one corner in over the filling, wrapping it around the filling.
Fold in the corners on each side of folded corner to seal the ends.
Roll your egg roll into the proper shape. Use a tiny bit of water to slightly dampen the wrapper where it connects to give it a nice seal.
Step 4: Fry 'Em Up!
To test your oil, drop a scrap of onion in the oil. If it bubbles up to the top, the oil is ready.
Place 4-7 of your egg rolls, depending on size, into the oil. Fry 2-4 minutes or until golden brown.
Remove from oil using a slotted spoon. Let drain and cool on paper towels for 5-10 minutes before serving.