1 egg, slightly beaten
2 c. flour
1/2 tsp. salt
1/2 c. cold water
3 tbsp. peanut or vegetable oil
1/2 lb. lean pork, chopped or finely diced
1/4 lb. raw shrimp, shelled, deveined & chopped
2 c. chopped Chinese cabbage or bean sprouts
1 c. chopped celery
4 green onions, chopped
1/2 tsp. salt
1/4 tsp. monosodium glutamate
1 tsp. cornstarch
1 tbsp. soy sauce
Oil for frying

Reserve 1 tablespoon egg. Mix remainder flour, salt, and water with fork until all dry ingredients are moistened. Knead until smooth. Wrap in plastic wrap. Refrigerate 30 to 40 minutes. Heat 3 tablespoons oil in large skillet over high heat. Add pork. Cook, stirring until meat loses its color. Add shrimp. Cook 1 minute. Add vegetables and seasonings. Cook 2 minutes, stirring often. Sprinkle with cornstarch. Mix well. Stir in soy sauce. Cook 1 minute. Turn into a colander set in bowl. Cool completely.

Divide dough into thirds. Roll each piece into 12" square on surface sprinkled with cornstarch. Trim edges. Cut into 4 squares. Place 1 square with a corner pointing toward you. Put 2 to 3 tablespoons cooled filling on dough, slightly off center. Brush edges of dough with reserved egg. Fold the corner nearest to you, up and over the filling. Fold the left hand corner over, then fold over the right one. Roll toward top corner to form cylinder.

Repeat with rest of squares. Cover with damp cloth until ready to use. Heat 2" depth oil or shortening to 375 degrees in deep, heavy pan or in a skillet. Cook rolls 3 or 4 at a time, until crisp and golden. Drain. Serve with hot mustard. Serves 12.