Egg Rolls

1 lb. bean sprouts (canned) that have been rinsed in cold water and refrigerated

½ lb. shrimp, diced

3 T. oil (split)

½ c. mushrooms, chopped

2 c. celery, chopped

1 t. salt

½ t. sugar

1 T. sherry

1 T. soy sauce

1 T. corn starch in 2 t. cold water.

1 pkg. wonton wrappers

Heat skillet for thirty seconds and then add 1 T. oil. Swirl and turn to medium heat. Add shrimp, mushrooms, sherry soy and sugar. Stir for 2 minutes. Put in a bowl. In the same pan swirl 2 T. oil. Add celery and cook for 5 minutes. Add sprouts and salt. Put the shrimp mixture back in. Cook until liquid boils. Keep only 2 T. of the liquid in the pan. Recombine the cornstarch and water and add to the mixture. Cool, and roll about a tablespoon of mix in a wonton wrapper. Deep fry until golden and either serve or freeze on a flat surface until frozen and then bag to be heated up straight from the freezer, to the oven.