1/2 lb. lean pork, diced
1/4 lb. raw shrimp, chopped
2 c. Chinese cabbage, chopped
1 c. chopped celery
4 green onions, chopped
1/2 tsp. salt
1 tsp. cornstarch
1 tbsp. soy sauce
2 tbsp. each water chestnuts and bamboo shoots
Egg roll wrappers
Beaten egg

Heat oil; add pork. Coo; add shrimp and cook 1 minute. Add vegetables and seasonings; cook 2 minutes, stirring often. Sprinkle with soy sauce. Cook 1 minute.

Set in bowl and cool. Brush edges of egg roll wrappers with egg. Place 1 tablespoon of mixture in wrapper and fold diagonally, tucking in ends. Deep fry until crisp and golden.