16 to 18 egg roll wrappers
1 carrot, shredded
2 stalks celery, shredded
1/2 lb. bean sprouts
2 green onions
16 oz. can bamboo shoots, shredded
3 tsp. salt
Dash of pepper
3 tbsp. soy sauce
1 lb. beef, pork, chicken, or shrimp
1 tsp. sesame oil
2 tbsp. cornstarch
1 tbsp. cooking sherry (optional)

Heat 2 tablespoons oil in frying pan and stir-fry carrots, celery, bean sprouts, onion, bamboo shoots, and salt 3 minutes. Drain mixture and set aside. Mix sesame oil, meat, soy sauce, cornstarch, and sherry. Heat 2 tablespoons oil in frying pan and stir fry meat mixture for 5 minutes. Mix meat mixture and vegetable mixture together and drain well before beginning to wrap (can be made ahead of time and refrigerated). Place 1 tablespoon mixture in corner of wrapper and fold corners about 1 inch; continue rolling into a roll form. Deep fry in hot oil to a golden brown.