Chi Tan Chauan (Chinese egg rolls)

3 eggs
1 cup of all purpose flour
2Tbs cornstarch
2 cups water
1/2 tsp salt
1 cup chopped cooked shrimps,crabmeat, or lobster
1/2 finely diced celery
1/2 cup each of minced cooked ham,water chestnuts, and bamboo shoots
1Tbs soy sauce
2Tbs minced green onion, fat for frying

Beat 2 eggs slightly. Beat in flour, cornstarch,water, and salt.
Heat a greased 7-or 8 inch skillet. Add 1Tbs batter and tip and tilt pan sot that batter runs evenly over bottom of frying pan.
Fry on one side only. Mix 1 egg and remaining ingredients except fat. Shape into finger size rolls. Lay on cooked sides of pancakes and roll up, tucking in edges to seal in filling.
A little uncooked batter can be used for sealing. Chill. Just before serving, brown in 2 inches of hot fat. Makes about 30