Instructions: Prepare chicken, shrimp and vegetables for cooking. Heat 1 tablespoon oil in a wok/frypan or large frypan. Add chicken, shrimp, and garlic; stir-fry over moderate heat for 2 minutes. Add cabbage, celery, water chestnuts, and green onions; stir-fry for an additional 2 to 3 minutes. In a large bowl, combine egg, chicken-shrimp-vegetable mixture, soy sauce, sherry, and hot pepper sauce, mixing well. Place an egg roll skin on a flat surface, one point toward you. Spoon about 1/4 cup chicken-shrimp mixture diagonally across and just below center of skin. Fold bottom point of skin over filling; tuck point under filling. Fold side corners over, forming an envelope shape. Moisten edges of egg roll skin and roll up toward remaining corner; moisten point and press firmly to seal. Repeat process with remaining egg roll skins and filling. Fill a deep fryer with oil to minimum or maximum level indicated inside the fryer.Preheat oil to 365F degrees. Deep-fry egg rolls, 2 to 3 at a time, for 3 to 4 minutes or until egg rolls are crisp and golden brown. Drain well on absorbent paper. Repeat process until all egg rolls are deep fried. Serve immediately.

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