5 tbsp. oil
1/2 tsp. ginger, chopped fine
1 scallion, chopped fine
1/2 lb. ground pork mixed with tsp. oil and 1 tsp. cornstarch
2 tbsp. light soy sauce
1 tsp. sugar (optional)
1 1/2 tsp. salt
1/2 tsp. cornstarch
1/2 head celery cabbage or regular cabbage, shredded
1/2 lb. fresh bean sprouts
1/4 c. bamboo shoots, shredded
1/4 c. dried black mushrooms, soaked in boiling water, shredded
1/4 c. celery, julienne
20 egg roll wrappings
Egg yolk and water, or 1 tbsp. cornstarch dissolved in 2 tbsp. water
4 c. oil for deep frying

Heat 2 tablespoons oil in wok. Stir-fry ginger and scallion 30 seconds until aroma comes. Add pork. Stir-fry 1 minute until color changes. Add 1 tablespoon soy sauce and sugar. Cook 1 minute; remove.

Mix shrimp with 1/2 teaspoon salt and 1/2 teaspoon cornstarch. Stir-fry quickly. Add sherry and stir-fry 1 second. Remove.

Heat 2 tablespoons oil in wok. Stir-fry cabbage, bamboo shoots, mushrooms, and celery 1 minute. Add bean sprouts and stir-fry another minute.

Combine pork and shrimp mixtures and return to the wok. Add 1 teaspoon salt and 1 tablespoon soy sauce. Stir-fry until thoroughly heated. Remove to colander and drain well. Cool.

Put 2 heaping tablespoons of meat mixture on each wrapping. Roll lengthwise into envelopes about 4 inches long and 1 inch wide. Seal with beaten egg yolk and water or cornstarch that is dissolved in the 2 tablespoon water.

Heat 4 cups oil to 375 degrees. Deep fry 3-4 minutes, or until golden brown. Serve with plum sauce or mustard.

NOTE: If shrimp is not used, add sherry after soy sauce in step 1.