Egg Rolls

Shell, devein, rinse and drain shrimps. Cut into small pieces. Mix in a bowl sherry, salt and cornstarch and add shrimp. Coat well. Wash and drain sprouts. Cut mushrooms; chop celery. Heat 1 tbsp. oil in frying pan over high flame and add shrimps. Stir and cook until all shrimps turn pink. Place in dish and set aside. In clean frying pan heat 2 tbsp. oil and add celery. Stir rapidly over high heat for about 2 minutes. Celery must remain crisp. Add salt and sugar and continue to cook until ready but still crisp. Add mushrooms and mix thoroughly. Add a splash of water or broth if necessary. Add bean sprouts and mix a few times. Last, add the cooked shrimps and stir a few times. Turn into colander and let all juice drain off. COOL THOROUGHLY BEFORE USING AS FILLING. Roll filling in egg roll skins. May be frozen at this point. Heat oil to 375 degrees and deep fry the egg rolls until each is golden brown, 3-5 minutes. Allow to drain on paper towels. Serve hot with Chinese mustard and sweet & sour sauce. Can also freeze after frying for 1 minute. Allow to drain on paper towels before freezing. When serving time arrives, deep fry again until golden brown. DO NOT CROWD IN FRYER. Sweet and sour sauce may be made by melting a little orange marmalade and adding vinegar, a drop of soy sauce and dissolved cornstarch. This can be done at the last minute and served warm, or early on and kept refrigerated.

Note: The number of servings is a guess. I haven't made this in 15 years and can't remember how many it makes. Sharon Nardo NOTES : If you can find them, add dried tree ears, rehydrated and chopped along with the mushrooms.