Egg Rolls

• 12 lb fresh shrimp, in shells
• 1 cup cooked pork, cut fine
• 12 cup celery, cut fine
• 12 cup chinese water chestnut, chopped fine
• 12 cup green onion, chopped fine
• 12 cup fresh bean sprout
• 1 teaspoon salt
• 1 teaspoon sugar
• 18 teaspoon soy sauce
• 18 teaspoon pepper
• 1 tablespoon melted butter
• 1 teaspoon peanut butter
• garlic salt
• sherry wine
• 4 sheets eggs, roll skin (7-inchsq)

1. Cook shrimps; shell and chop into very small pieces.
2. Combine other ingredients and mix well, adding more butter if it seems too dry.
3. To make egg rolls, cut each egg roll skin into fourths.
4. Place a heaping teaspoon of filling in the center of each small square.
5. Brush edges with beaten egg and fold into small triangular turnovers.
6. Fry in hot oil (360-375*).

fresh shrimp, pork, celery, chinese water, green onion, fresh bean sprout, salt, sugar, soy sauce, pepper, butter, peanut butter, garlic, sherry wine, eggs

Taken from www.food.com/recipe/egg-rolls-425500 (may not work)