Instructions: Cut the pork across the grain in 1/4 inch thick slices and then into strips. E Mince the shrimp finely. EChop the shrimp into very small pices. ERinse the bean sprouts under cold running water. EHeat 2 t. of the oil in a wok or skillet. EAdd the pork and stir fry for 2 minutes or until it turns white and loses any trace of pink. EAdd shrimp and stir fry for 45 seconds. ERemove from the pan and add remaining tablespoon of oil. EHeat until hot. EAdd green onions, bamboo, water chestnuts, and ginger root. EStir fry for 1 1/2 minutes. EAdd bean sprouts and stir fry for 45 seconds. EReturn pork and shrimp to the pan. EAdd salt, soy sauce, and sherry and heat through. ERemove from the heat. EPlace in a colander to drain and cool completely. EDivie the mixture into 14 parts. EContinue rolling egg rolls. EPlace them on plate with sealed edge down. EFry the egg rolls in deep oil for 3 - 4 minutes. ETurn the rolls once to brown evenly on all sides. EDrain and serve hot.

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