2 tbsp. vegetable oil
3 c. bean sprouts, chopped
1 c. celery, thin matchsticks
8 oz. bamboo shoots
1/4 c. minced green onion
1 clove garlic, minced
2 tsp. grated ginger root
1 tbsp. soy sauce
2 tsp. corn starch
1/2 lb. shelled cooked shrimp
1 tsp. sesame oil

Heat oil in large skillet, add bean sprouts, celery, bamboo shoots, green onion, garlic and ginger. Stir fry at high heat 3 or 4 minutes, until celery is tender. Mix soy sauce with corn starch until smooth, add to vegetables along with shrimp. Cook over high heat, stirring constantly, until heated through. Stir in sesame oil. Cool before filling egg roll wrappers.