1 c. pork, roasted and finely diced
1 c. shrimp, peeled, cooked and finely diced
6 black mushrooms, presoaked and finely chopped
1/2 c. celery, minced
1 c. bok choy, shredded
4 scallions, chopped
1 c. bean sprouts
1 egg, lightly beaten
8 to 10 egg roll or spring roll wrappers
Oil for deep frying (peanut oil)
1 tbsp. soy sauce
1 tsp. salt
1/2 tsp. sugar

Wok Cook:

Heat 2 tablespoons oil in the wok. Add the pork, shrimp, mushrooms, celery, bok choy and scallions. Stir fry for 2 or 3 minutes.

Add the beans sprouts and seasonings. Remove from the heat.

Place the egg roll or spring roll on a flat surface. Put about 1/4 cup of filling in the center.

Form the egg roll as follows: Fold the bottom corner up with the tip a little above the center. Fold both side corners in over the tips overlapping about 1/2 to 3/4 of an inch. Roll dough the top corner and seal with the egg.

Heat oil for deep frying. Cook 2 to 3 egg rolls at a time until golden brown and crisp.

Drain and serve at once with duck sauce and mustard.