1 pkg. egg roll skins
2 c. cooked ham or pork
5 med. sized dried mushrooms
2 c. bamboo shoots
1/2 lb. fresh bean sprouts
3 stalks celery
2 stalks green onions
2 tbsp. oyster sauce
1 tsp. salt
1 tsp. sugar
4 to 5 c. oil for deep frying
1 egg, beaten
2 servings rice

Soak mushrooms for 2 hours. Discard stems. Slice ham, mushrooms, bamboo shoots, and onions to the size of a match stick on the diagonal; slice celery into strips of the same size. Rinse bean sprouts in cold water. Drain well.

Filling: Heat wok; add 1 tablespoon oil. Stir fry separately and set aside: Bean sprouts (1 minute), celery (2 minutes), mushrooms with bamboo shoots seasoned with sugar (2 minutes), and ham (2 minutes), adding more oil as needed. Pour oyster sauce over ham and stir to mix. Return other ingredients plus the green onions and salt. Correct seasoning and cool.