3 shitake mushrooms, minced
3 tablespoons oil
1 slice gingerroot
1/2 pound ground pork
1/2 pound raw shrimp, diced
1 tablespoon sherry
1 tablespoon soy sauce
1/2 teaspoon sugar
2 cups minced celery
1/2 pounds bean sprouts, lightly chopped
1/4 cup minced water chestnuts
2 teaspoons salt
1 tablespoon cornstarch mixed with 2 tablespoons water
20 egg roll wrappers
1 egg white
1. In a wok, heat 1 tablespoon oil and cook the gingerroot for 20 seconds. Add the pork and cook until it loses its color. Add the shrimp, sherry, soy sauce, sugar, and mushrooms. Stir-fry until the shrimp are pink and cooked. Transfer to bowl.
2. Add 2 tablespoons oil to the wok and stir-fry the celery for 5 minutes. Add the sprouts, water chestnuts, and salt. Add the shrimp and pork mixture. Discard the ginger.
3. Cook over moderate heat until the liquid starts to boil. Stir the cornstarch and water and add to the mixture. Cook until thickened. Cool.
4. Place 2 tablespoons mixture into center of egg roll wrapper, fold according to package directions. Brush egg white on tip of wrapper to seal. Fry at 375 degrees until golden and crisp.
Filling can be prepared 1 day in advance.
