Instructions: 1. Shred or mince roast pork and cooked shrimp.

2. Shred bamboo shoots, water chestnuts and scallions.

3. Blanch celery and Chinese cabbage; drain well. Roll in a clean towel, pressing to remove as much moisture as possible; then shred.

4. Heat oil. Add pork and shrimp; stir-fry only to heat through.

5. Add shredded vegetables, soy sauce, salt and pepper; stir-fry only to heat through.

6. Transfer mixture to a colander; drain and let cool. VARIATIONS:

1. For the roast pork, substitute roast beef or ham.

2. For the shrimp, substitute cooked chicken.

3. For the Chinese cabbage, substitute 1 cup bean sprouts, blanched.

4. In step 5, add 1/2 teaspoon sugar with the seasonings.

5. After step 5, sprinkle mixture with a few drops of sesame oil.

FOR EGGROLLS/SPRING ROLLS

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