Seafood Egg Rolls

• 1 Tbsp. vegetable oil
• 1 1/2 c. thinly sliced celery
• 4 fresh mushrooms, soaked and thinly sliced
• 1 1/2 c. bean sprouts
• 2 green onions, sliced
• 5 oz. cooked bay shrimp or 5 oz. flaked crab
• 1 1/2 Tbsp. soy sauce
• 1 Tbsp. sesame oil
• 1 tsp. cornstarch, mixed with 2 tsp. water
• 16 egg roll wraps
• 1/2 tsp. white pepper
• vegetable oil (for deep frying)

1. Heat 1 tablespoon oil in wok or skillet.
2. Add celery and mushrooms; stir-fry 1 minute.
3. Add bean sprouts and green onions; stir-fry 1 minute.
4. Add shrimp or crab, soy sauce, sesame oil and cornstarch.
5. Cook, stirring, until sauce thickens.
6. Cool to room temperature.
7. Fill each egg roll wrap with 2 tablespoons mixture. Add white pepper to mixture.
8. Fold in wrap; deep fry a few at a time for about 4 minutes.
9. Drain on paper towel.

vegetable oil, celery, mushrooms, bean sprouts, green onions, shrimp, soy sauce, sesame oil, cornstarch, egg roll wraps, white pepper, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=629029 (may not work)