Eggrolls

Ingredients

• 2 T. oil
• 3 ribs celery, cut into 1 inch julienne pieces
• 6 green onions, cut into 1 inch julienne pieces
• 3/4 t. salt
• 3/4 t. sugar
• 1 1/2 lb. tiny shrimp
• 8 oz. coarsely chopped bamboo shoots
• 2 c. bean sprouts
• 2 T. soy sauce
• 2 T. dry sherry
• 1 lb. package egg roll skins
• 1 egg white, lightly beaten

Instructions

1. Heat 1 T. oil in wok until hot. Add celery, onions, salt, and sugar. Stir fry 2 minutes and remove to a bowl.
2. Heat 1 1/2 t. oil in wok until hot. Add shrimp and bamboo shoots. Stir fry 1 minute and remove to the bowl.
3. Heat remaining 1 1/2 t. oil in wok until hot. Add beansprouts. Stir fry 2 minutes then remove to the bowl.
4. Stir soy sauce and sherry into mixture and place in a strainer to drain (at least 10 minutes.)
5. Put 1 T. of filling onto the center of the egg roll skin. Fold the bottom corner of wrapper over the filler, overlap the opposite side corners and moisten the top corner with egg white and fold over the egg roll.
6. Heat 2 inches of oil until hot. Fry egg rolls until golden brown and drain on paper towels.