Spring Rolls (Chinese Egg Rolls)

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.