Spring Rolls (Chinese Egg Rolls)    No. 2291          Yields 12 Rolls
    1/2 Lb        Uncooked Shrimp, In        1 Tbls      Sherry
                  Their Shells             1/2 tsp       Salt
    1/2 Lb        Uncooked Lean Pork         1 Tbls      Cornstarch
      2 Tbls      Cooking Oil                2 Tbls      Water
    1/2 Cup       Celery, Chopped           12           Egg Roll Skins
    1/2 Cup       Bean Sprouts                 -         Hoisin Sauce
      4 Medium    Mushrooms, Chopped           -         Hot Chinese Mustard
      1 Tbls      Soy Sauce
 Preheat the deep fryer.
 Shell and clean the shrimp.
 Chop the shrimp and the pork very fine.
 Heat the oil in a skillet or wok.
 Add the shrimp, pork and celery.
 Stir fry for several minutes.
 Add the bean sprouts, mushrooms, soy sauce, sherry and salt.
 Heat to boiling.
 Dissolve the cornstarch in the water.
 Add to the meat mixture.
 Cook over low heat, stirring constantly, until thick and translucent.
 Set aside.
 Place 2 tablespoons of the mixture diagonally across the bottom of each egg
 roll skin.
 Fold the bottom corner up over the filling.
 Fold the side corners in towards the center.
 Roll up.
 Brush the edges with water.
 Press the edges to seal.
 Fry one or two rolls at a time until crisp and golden (1 1/2-2 minutes).
 Serve hot with Hoisin sauce or hot Chinese mustard.