This is another recipe from my neighbor. She holds a Chinese cooking class once a week in her home.

Egg Rolls

1/2 lb. fresh bean sprouts, 1 can
1/2 lb. raw shrimp
3 tablespoons oil
1/2 lb. boneless, lean, ground, pork
4 cups chopped celery
2-3 medium fresh mushrooms, cut in ½ slices
1 Tbs soy sauce
1 Tbs. Chinese rice wine or pale dry sherry
2 tsp. salt
1/2 tsp. sugar
1 Tbs. corn starch dissolved in 2 tablespoons cold chicken stock or cold water

Rinse sprouts in cold water. Discard husks. Dry on paper towel and refrigerate for 2 hours. Set wok or 10" skillet on Hi for 30 seconds. Add 1 tablespoon oil. Turn down heat to moderate. When oil begins to smoke add pork. Stir fry 2 minutes or until red is gone. Add wine, soy sauce, sugar, shrimp and mushrooms; stir fry 1 minute till shrimp turns pink. Place all ingredients in bowl and set aside. Pour remaining 2 tablespoons oil in wok or skillet, and swirl, heating for 30 seconds. Turn heat down when oil smokes. Add celery, stir fry 5 minutes. Add salt, sprouts, and mix well. Return pork to shrimp mix. Stir till combined. Cook over medium heat till boils. Should have 2 or 3 tablespoons liquid. Add corn starch mix till thickened. Cool to room temperature.

Make approx. 16 egg rolls
JL in South Jersey

http://www.nancyskitchen