Title: Egg rolls
 Categories: Toohot
      Yield: 4 Servings
 
    1/2 lb Cooked small shrimp
      1 c  Bean sprouts
      1 c  Shredded Napa cabbage
      1 c  Slivered carrots
      3    Stalks celery, thinly
           Sliced
      4    Dried Chinese mushrooms,
           Soaked in hot water 20
           Minutes, drained and
           Thinly sliced
      3    Scallions, white and green
           Parts, thinly sliced
           Sauce:
      1 tb Soy sauce
      1 tb Dry sherry
      1 tb Oyster sauce
      1 tb Sesame oil
      1 ts Fivespice powder
      2 tb Peanut oil
      2 ts Finely chopped garlic
      2 ts Freshly grated ginger
      1 ts Coarse salt
     12    Egg roll wrappers
      1    Egg, beaten
      3 c  Peanut oil for deepfrying
 
  Combine all the filling ingredients in a large bowl, and combine all
  the sauce ingredients in a small bowl. Heat wok over high heat, add
  peanut oil and swirl to coat wok. Add shrimp and vegetable mixture to
  wok and stir fry for 1 minute. Add garlic, ginger, and salt, and stir
  fry for another minute. Pour the reserved sauce over the vegetables,
  toss well to mix, and stir fry about 30 seconds. Remove from the
  heat, transfer to a bowl, and set aside to cool. (At this point, the
  filling can be covered and refrigerated for up to 1 day).
  
  Drain filling of any excess liquid. Place the egg roll skins, one at
  a time so they don't dry out, on a flat surface. Arrange wrapper like
  a diamond with a corner facing you. Place about 1/4 cup of filling in
  the lower part of the diamond, leaving about 1 inch of wrapper on
  either side. Fold the bottom corner over the filling, roll up half
  way, then fold the sides over. Coat the top corner of the wrapper
  with egg, then seal and press to fully enclose. Arrange egg rolls on
  a baking sheet dusted with cornstarch, covered with a dry towel,
  until all the egg rolls are stuffed. (Do not refrigerate or the
  wrappers will crack.)Heat the peanut oil to deep-fry temperature (325
  degrees F) in a wok or deep skillet. Fry the rolls until golden brown
  all over, about 2 minutes per side. Drain on paper towels and serve
  warm with Plum Sauce and Hot Mustard.
  
  Yield: 12 egg rolls