1/2 lb. ground pork
1 clove minced garlic
1 tbsp. cooking oil
2 c. finely chopped bok choy
1 c. chopped fresh mushrooms
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/2 c. chopped water chestnuts
1/4 c. shredded carrot
1 (4 1/2 oz.) can shrimp
1 beaten egg
2 tbsp. soy sauce
2 tbsp. sherry
1/2 tsp. sugar
1 pkg. egg roll wrappers

In skillet stir-fry pork and garlic in tablespoon hot oil (drain). Add vegetables and stir-fry for 3 or 4 minutes more. Drain shrimp and chop. In a bowl combine shrimp, pork-vegetable mixture, egg, soy sauce, sherry, sugar and salt. Mix well and chill.

Use approximately 2 heaping tablespoons for each egg roll - deep fry until golden brown. Serve warm.