Egg Rolls!!!!

By Newfie



1 egg, well beaten

2/3 cup. vegetable oil for frying

cstsup

powdered mustard

egg roll covers

1/2 cup. chopped onionsà

1/2 lb. ground pork

3-4 strimp, chopped

1 cup. celery, chopped

2 cup. bean sprouts

1 tbsp. sherry

1 tbsp. soya sauce

salt to taste

dash of pepper


Saute all vegetables. Remove and set aside. Saute shrimp and ground pork. Add vegetables to the meat. Add soya sauce, sherry, salt and pepper. Remove and strain out juice, let cool. Use the beaten egg sor sealing the covers. Use 2 heaping tablespoons for filling each egg roll. Heat the oil and deep fry each egg roll until golden brown. Serve with catsup and powdered mustard.
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