Egg Roll

Ingredients
1/2 lb. lean pork, diced (or lean ground pork)
1/2 lb. peeled and deveined shrimp, diced
2 cups bean sprouts
3 tablespoons oil
8 green onions, finely chopped
1 8-ounce can water chestnuts, finely chopped
1 8-ounce can bamboo shoots, finely chopped
4 slices fresh ginger, minced
1/2 teaspoon salt
2 teaspoons soy sauce
2 teaspoons sherry
1 egg, lightly beaten
1 package egg roll wrappers
Oil for deep frying

Instructions
Rinse the bean sprouts in a colander under cold running water and set aside to drain.
Heat 2 tablespoons of oil in a wok or large pot.
Add pork and stir fry for about 2 minutes, until the meat loses all traces of pink.
Add shrimp and stir fry for another minute. Remove from the wok.
Pour the remaining tablespoon of oil into the wok. When hot, add the ginger root, green onions, bamboo shoots, and water chestnuts.
Stir fry for 1 minute, then return the pork and shrimp to the wok.
Add salt, soy sauce, sherry, and bean sprouts.
Heat through and steam for a minute or two with the lid on, until the bean sprouts become transparent.
Cool the entire mixture.
Assembling the Egg Rolls:
When cooled, place a heaping spoonful of the pork mixture in the center of an egg roll wrapper.
Pull one corner up over the filling, fold in the sides, burrito style, and roll tightly. Seal with a dab of the beaten egg.
Repeat with the remaining wrappers and filling.
Deep fry in 3 inches of very hot oil until golden brown on both sides. (They cook very quickly.)
Drain on paper towels.
Cut each egg roll in half crosswise and arrange on a platter.
Serve warm, with homemade plum sauce. (Or you can find plum sauce in the Asian section of any well-stocked market.)

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