Recipe for Pork And Shrimp Filled Egg Rolls

0.50	lb	Ground pork
1.00	ea	Garlic clove, minced
1.00	tb	Cooking oil
2.00	c	Bok choy, finely chopped
1.00	c	Fresh mushrooms, chopped
0.50	c	Onion, finely chopped
0.50	c	Celery, finely chopped
0.50	c	Water chestnuts, chopped
0.25	c	Carrots, shredded
1.00	cn	4 1/2 oz shrimp
1.00	ea	Egg, beaten
2.00	tb	Soy sauce
1.00	tb	Dry sherry
0.50	ts	Sugar
0.25	ts	Salt
40.00	ea	Wonton or 6 egg roll skins
		Cooking oil for deep frying

Instructions:
In skillet, stir-fry pork and garlic quickly in 1 T hot oil until meat is browned.
Drain off fat.
Add vegetables; stir-fry 2-3 minutes more.
Drain shrimp and chop.
In bowl, combine shrimp, pork-vegetable mixture, egg, soy sauce, sherry, sugar and salt.
Cool slightly.
Wrap wontons using directions on package or wrap egg rolls.
Fry a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until golden brown.
Use a slotted spoon to remove.
Drain on paper toweling.
Serve warm with one or two sauces.
Makes 40 wontons or 6 egg rolls.

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