2 cans shrimp, drained
1 can bean sprouts, drained
1 can mushrooms, drained
1 c. finely chopped celery
1/2 tsp. sugar
1/4 tsp. accent
1 tbsp. sherry

Chop ingredients. Blend well. Chill 1 hour. Fills 2 dozen egg rolls.

BATTER:

1 1/2 c. flour
1/2 tsp. salt
2 eggs, beaten
1 1/3 c. water

Lightly oil 6 inch skillet, place on medium heat. When pan and oil are hot, pour 2 tablespoons batter into skillet, tilting to distribute. As soon as mixture is firm, place on layers of waxed paper. Don't let bottom brown!

Fry all batter, oiling pan each time.

To fill: place 2 tablespoons filling slightly below center. Fold egg roll up from bottom to cover fillings. Roll loosely tucking in sides as you roll. Brush inside of top edge with beaten egg or leftover batter to seal.

Deep fry in at least 3 inches of oil at 380 degrees until brown. Cool on paper bag or paper towels. Can be frozen.