1 lb. ready made egg roll wrappers (about 12-16 pieces)
1 egg, well beaten
Vegetable oil for deep frying

MARINADE:

1 tbsp. cornstarch
1 tsp. salt
1 tbsp. sherry or rice cooking wine

FILLING:

1/2 lb. ground pork or veal
1 tbsp. sherry
1 tbsp. soy sauce
1/2 tsp. sugar
1/2 lb. sm. shrimp, shelled, deveined, patted dry and diced
1/2 tsp. five spices powder
1 tbsp. vegetable oil
3 c. thinly sliced celery, diagonal cut
2 1/2 c. shredded cabbage
1/2 lb. fresh bean sprouts
2 tsp. salt
2 tbsp. vegetable oil

1. Mix marinade and marinate shrimp for at least 10 minutes.

2. Rinse bean sprouts in a pot of cold water and discard any husks that float to the surface. Drain to dry well. Set aside the bean sprouts with the celery and cabbage.

3. Heat a wok over high heat until very hot. Add 1 tablespoon oil and pork. Stir fry the pork until it loses its reddish color. Then splash in the sherry, soy sauce, a sugar. Stir to mix well with pork. Add the shrimp and five spices powder, stir fry together for 1-2 minutes. Remove to a colander. Drain and allow to cool.

4. Heat the same wok with 2 tablespoons oil over medium heat. Add the celery and cabbage. Stir fry for 5 minutes. Add the bean sprouts and the salt. Mix well. Turn into a colander and drain well. Allow to cool.

5. Combine pork and shrimp with the vegetable mixture. Stir and mix until all the ingredients are well combined.

How to wrap the egg rolls: mix the well beaten egg with 1 tablespoon of water and set aside with a pastry brush. While wrapping, keep the unused egg roll wrappers in one stack, covered with a damp cloth.

Take 1 egg roll wrapper at a time and place on the table. Take 2-3 tablespoons of filling and put at the lower corner of the wrapper. Life the lower flap over the filling and roll a little to tuck the point under the filling. Now keep rolling until almost half way. Brush the exposed edges of the wrapper with the beaten egg. Bring left and right flaps up over the top of the enclosed filling; making the two opposite corners barely meet and gently press. Continue rolling into a neat 4 to 4 1/2 inch long egg roll. The beaten egg will seal the edges and keep the wrapper intact. Cover with a kitchen towel until ready to cook.

Heat 2-3 inches of oil in a wok, frying pan or deep fryer to about 375 degrees. Place 4-5 egg rolls in the oil at a time, Fry, turning constantly, until light brown. Before serving, fry the second time in the same oil, at the same temperature until golden brown and crispy. Serve with hot mustard and duck sauce (sweet and sour sauce).

TIPS: For storing 1-3 days, frying to light brown only. Allow to cool, then cover with plastic wrap and place in the refrigerator. For storing a longer period of time, follow the same procedure, but place in the freezer. Before serving, re-fry egg rolls until golden brown and crispy.