2 cans shrimp
1/2 can water chestnuts
1/2 c. chopped celery
4 chopped mushrooms
2 c. fresh bean sprouts
2 green onions
1 egg
Soy sauce

Chop very fine, mix together. Place 1 to 1 1/2 teaspoons on wong tong skin, seal with water. Fry in oil until lightly browned.