Seafood Egg Rolls - cooking recipe

Ingredients

1 Tbsp. vegetable oil
1 1/2 c. thinly sliced celery
4 fresh mushrooms, soaked and thinly sliced
1 1/2 c. bean sprouts
2 green onions, sliced
5 oz. cooked bay shrimp or 5 oz. flaked crab
1 1/2 Tbsp. soy sauce
1 Tbsp. sesame oil
1 tsp. cornstarch, mixed with 2 tsp. water
16 egg roll wraps
1/2 tsp. white pepper
vegetable oil (for deep frying)

Preparation

Heat 1 tablespoon oil in wok or skillet.
Add celery and mushrooms; stir-fry 1 minute.
Add bean sprouts and green onions; stir-fry 1 minute.
Add shrimp or crab, soy sauce, sesame oil and cornstarch.
Cook, stirring, until sauce thickens.
Cool to room temperature.
Fill each egg roll wrap with 2 tablespoons mixture. Add white pepper to mixture.
Fold in wrap; deep fry a few at a time for about 4 minutes.
Drain on paper towel.