1/2 lb. lean pork
1/4 lb. shrimp, frozen
2 c. fresh bean sprouts or 1 (16 oz.) can bean sprouts
3 scallions, chopped
1/2 c. bamboo, shredded
8 water chestnuts, chopped
3 thin slices ginger root, minced
3 tbsp. oil
1/2 tsp. salt
1 tbsp. soy sauce
1 tbsp. cooking wine
1 egg, slightly beaten
Wonton or egg roll wrappers
Oil

Cut pork into 1/4 inch slices and mince. Shell or defrost shrimp and chop. Rinse bean sprouts in cold water. Heat 2 tablespoons oil in wok. Add pork and stir fry for 1 1/2 to 2 minutes until white. Add shrimp and stir fry for 45 seconds. When hot, remove from pan. Add 1 tablespoons oil to wok; heat until hot. Add scallions, bamboo, water chestnuts, and ginger root. Stir fry 1 1/2 minutes. Add bean sprouts and stir fry 45 seconds. Return pork and shrimp to pan. Add salt, soy sauce, and cooking wine and heat through. Remove from heat and drain in colander, cool completely.

Use either small wonton wrappers or large egg roll wrappers. Place wrapper on surface with one corner pointing toward you. Brush upper corner with beaten egg. Place small amount of filling just until center of wrapper (usually 1 teaspoon for small wrappers and 3-4 teaspoons for large wrappers). Roll pointed end of wrapper over filling; tuck in the sides; continue rolling until sealed. Place on a plate with sealed edge down. Fry in hot oil until brown. Drain on paper towels and serve hot.