Siu Logan's Egg Rolls

I learned these from a Chinese immigrant in my parents' home ward. She is a sweety. You can make them, freeze them, and then reaheat them in the oven.

2 chicken breasts (rubbed with salt and pepper and pan fried in oil)
1 cooked potato (peeled and smashed to pea-like consistency)
1 ½ to 2 stalks celery (sliced lengthwise and chopped)
bean sprouts

Stir fry clery and bean sprouts in vegetable oil on medium heat. Add salt and pepper.
Chop chicken into small pieces and add to vegetable mixture. Cook until fully cooked. Add potato and salt and mix well.
Prepare paste for egg roll skins by mixing 1 Tbs. flour and 1 Tbs. water. Cut large egg roll skins diagonally.
Place mixture in the top center of the triangle (see figure below). Squish the filling together. Fold the long side of the wrap over the mixture, fold in the edges, add paste to the point side and fold down. Place on a cookie sheet, folded side down.
Heat oil to medium high and cook, flipping the egg roll when the bottom side becomes golden brown. Let drain on a cookie sheet.
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