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1
Mix together shrimp, cornstarch and sherry.
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2
Heat 1 tablespoon oil in wok or skillet until hot.
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3
Add shrimp mixture and stir-fry until pink.
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4
Remove from wok.
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5
Add more oil if necessary.
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6
Add bean sprouts, mushrooms and shallots.
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7
Stir-fry 1 minute.
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8
Remove from wok.
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9
Add a little more oil.
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10
Stir-fry celery and garlic for 2 minutes.
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11
Add shrimp and bean sprout mixture to wok.
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12
Toss to mix well.
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13
Transfer to colander to drain and cool for 15 minutes.
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14
Egg roll filling directions---------------------.
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15
Make a sealer for folding egg roll by stirring together 1 Tbsp flour and 2 Tbsp water.
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16
Keep egg roll wrappers under a damp towel to keep them moist as your filling egg rolls.
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17
Place 1 egg roll wrapper with 1 corner facing you.
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18
Place 3 tablespoons of filling on the center of the wrapper.
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19
Fold bottom corner over filling.
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20
Moisten left and right corners with the sealer.
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21
Fold them to the center, over filling sealing them to the bottom corner.
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22
Brush sealer onto the top corner edges.
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23
Roll egg roll up away from you enclosing filling tightly.
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24
Press top corner onto egg roll to seal (like an envelope).
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25
Repeat for each egg roll.
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26
To fry egg roll, pour oil 3 inches deep into wok or Dutch oven.
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27
Heat oil to 375 degrees.
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28
Fry egg rolls 3 or 4 at a time, turning once, until brown.
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29
Drain on paper towel.
