Sausage Egg Rolls

This recipe comes from "Tested, Tried, and (Almost Always) True." The pictures below of her wrapping the egg rolls come from the "Tested,Tried, and (Almost Always) True" blog.
The fried rice recipe is below. Don't let my bad photo skills turn you off from trying this...it was yummy. The sauce on top of the rice I got from our local Chinese restaurant and served along side as dipping sauce for the egg rolls.

1lb pork sausage
6-8 green onions, sliced
3 ribs celery, coarsely chopped
1 can water chestnuts, coarsely chopped
1 carrot, grated
1 egg, lightly beaten
1 tsp Accent salt ~ optional {I left this out}
1 pkg egg roll wraps (about 20)
hot oil for frying
Brown sausage and drain. Combine sausage, onions, celery, water chestnuts, carrot and egg. Stir in Accent and salt. Heat oil to 375 degrees. Spoon 2 Tbs filling into egg roll wrap and roll, {wet your finger with little water and go around edge of egg roll wrap before folding to help them stay sealed ~ see pictures below} burrito style. Place 3-4 egg rolls, seam side down in oil. Cook until golden. Drain on paper towel. Serve with your favorite dipping sauce.
They were good but I will add a little finely chopped cabbage next time.