Instructions: Place shrimp, sherry, cornstarch and salt in heated oil in frying pan and cook, stirring mixture until shrimp is pink (no longer); set aside. Heat 2 tablespoons oil and chopped celery, stirring rapidly for 2 minutes. Add salt and sugar.

Add mushrooms and bean sprouts and cook 3 minutes. Last, add cooked shrimp.

Turn into colander and drain well; cool. Too wet a mixture will cause rolls to split.

Fill commercial egg rolls on a diagonal, turning in ends and roll sealing.

Fry in hot grease and serve with rice and topping for rolls of apricot jam and hot mustard. Dilute jam with water.

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