1/2 c. chopped green onion
1 tsp. finely chopped garlic
8 mushrooms, coarsely chopped
1/2 c. diced celery
2 tbsp. oil
1/4 lb. fresh or frozen shrimp, diced (1 c.)
1 (10 oz.) pkg. whole spinach
2 cans bean sprouts, drained
3 tbsp. soy sauce
1/2 tsp. sugar
1/4 tsp. ground ginger
1 tbsp. cornstarch
Egg Roll Wrappers

Saute onion, garlic, mushrooms and celery in hot oil in large skillet for 5 minutes; add shrimp, saute 1 minute just until shrimp turns pink. Stir in spinach and bean sprouts. Combine soy, salt, sugar, ginger and cornstarch. Add to skillet, cook, stir constantly until thick about 1 minute. Turn into bowl and cool completely. Spoon about 1 tablespoon on center of each wrapper. Brush edges with egg. Bring one corner up and over filling, then each adjacent corner enclosing filling. Press firmly.

Place on cookie sheet, cover with plastic wrap. Heat 1 1/2 inches oil in heavy skillet and heat to 375 degrees. Deep fry 8-10 at a time 2-3 minutes until golden and crisp. To freeze: Arrange in single layer, when frozen place in plastic bag. To reheat: Arrange single layer on cookie sheet, heat to 400 degrees, 8-10 minutes.