Title: Pork and Shrimp Filled Egg Rolls
Categories: Appetizer Chinese Side Seafood
Yield: 6 Servings

1/2	lb	Ground pork
1		Garlic clove, minced
1	tb	Cooking oil
2	c	Bok choy, finely chopped
1	c	Fresh mushrooms, chopped
1/2	c	Onion, finely chopped
1/2	c	Celery, finely chopped
1/2	c	Water chestnuts, chopped
1/4	c	Carrots, shredded
1	cn	4 1/2 oz shrimp
1		Egg, beaten
2	tb	Soy sauce
1	tb	Dry sherry
1/2	ts	Sugar
1/4	ts	Salt
40		Wonton or 6 egg roll skins
		Cooking oil for deep frying

In skillet, stir-fry pork and garlic quickly in 1 T hot oil until meat is browned. Drain off fat. Add vegetables; stir-fry 2-3 minutes more. Drain shrimp and chop. In bowl, combine shrimp, pork-vegetable mixture, egg, soy sauce, sherry, sugar and salt. Cool slightly.

Wrap wontons using directions on package or wrap egg rolls. Fry a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until golden brown. Use a slotted spoon to remove. Drain on paper toweling. Serve warm with one or two sauces.

Makes 40 wontons or 6 egg rolls.

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