1 lb. egg roll wrappers (16 to 18)
1/2 lb. unseasoned sausage or pork
1/2 lb. fresh shrimp, shelled and cut
1/2 c. mushrooms, minced
1/2 c. bamboo shoots, minced
1/2 c. water chestnuts, minced
1/2 c. green onions, minced
1 c. celery, minced
2 c. bean sprouts, 1/2 lb. cleaned

Combine and set aside: 1/2 tsp. sugar 1/2 tsp. salt 1/4 tsp. MSG 1 tbsp. soy sauce 1 tbsp. sherry 1 tbsp. water

In a heated and oiled wok, saute the meat and mushrooms for 2 minutes. Add the shrimp and cook for one minute, when the shrimp turns pink, add the cornstarch mixture and cook until liquid thickens. Pour into bowl and set aside.

In same wok, add 2 tbsp. oil; heat, add celery, green onions, water chestnuts, bamboo shoots and bean sprouts and saute 2 minutes. Add to meat. Mix thoroughly and cool a little.

On each egg roll skin, place about 1/4 cup filling on lower corner. Fold envelope style, sealing with a little egg or water. Stack until all are done. Heat 6 cups oil or Crisco (48 oz.) to 375 degrees. Fry two or three at a time until brown, about 5 minutes. Keep warm in low oven until ready to serve.