1/2 lb. ground pork
2 c. bok choy, finely chopped
1 c. fresh mushrooms, finely chopped
1/2 c. onion, finely chopped
1/2 c. celery, finely chopped
1/2 c. water chestnuts, chopped
1 tbsp. dry sherry
Egg roll skins
1 clove garlic
1 beaten egg
1 can baby shrimp
1/4 c. carrot, shredded
1 sm. can bean sprouts
2 tbsp. soy sauce
1/2 tsp. sugar
Vegetable oil

In large wok, add 1 teaspoon oil and stir fry garlic for 1 minute, add pork. Cook until done and no longer pink. Remove from wok, drain on paper towels. Pour grease from wok. Add 1 or 2 teaspoons oil and stir fry bok choy, mushrooms, onion, celery, water chestnuts, carrots and bean sprouts until tender crisp. Remove. Add 1 teaspoon oil and stir fry shrimp until hot; add egg and stir fry until cooked. Add pork and vegetables back to wok and mix well. Add dry sherry, soy sauce and sugar. Cook two minutes. Let cool slightly. To shape egg rolls position egg roll wrapper in front of you with corner pointing to the bottom. Put 2 to 3 tablespoons of filling in center of egg roll. Bring bottom of wrapper up and over filling. Bring sides in over filling to look like envelope. Moisten top flap with water and fold over egg roll. It should look like an envelope, only rounded. Set aside in single layers, being careful not to tear wrappers. Heat enough oil in deep fryer or large saucepan to cover egg rolls. About 375 degrees. Drop wrapped egg roll in oil and cook until golden brown. About 4 or 5 minutes. Do not overcook. Serve with sweet and sour sauce or hot mustard sauce.