Egg Rolls - cooking recipe

Ingredients

1/2 lb. ground pork
3/4 c. fresh shrimp, cleaned and deveined
2 Tbsp. oil
1/2 c. finely sliced mushrooms
1 c. finely sliced celery
1 c. bean sprouts
2 green onions, chopped
1 tsp. salt
3 Tbsp. soy sauce
egg roll wraps

Preparation

Chop shrimp in small pieces.
In hot wok, heat 2 tablespoons oil and stir-fry ground pork for 1 minute.
Add mushrooms, celery and shrimp.
Stir-fry for 30 seconds. Add green onions and bean sprouts. Stir in seasonings and cook 30 seconds longer. Thicken with cornstarch if too much liquid. Cool filling before wrapping egg rolls. Add 2 to 3 tablespoons of cool mixture to the bottom edge of egg roll skin.
Roll up and fold sides to seal the mixture. Seal with 1 beaten egg.
Deep fry in hot oil until golden brown.
Slice in half before serving.