Shrimp Egg-Rolls

14 egg roll wrappers
1/2 pound shrimp; peeled and deveined
1 teaspoon sherry
1 teaspoon salt
1/2 teaspoon cornstarch
3 tablespoons oil
2 cups celery; finely diced
1/2 teaspoon sugar
1 tablespoon water
1/2 cup bean sprouts; fresh
1 cup shredded lettuce
1 cup water chestnuts; finely chopped

Combine shrimp, sherry, salt and cornstarch in a small non-metal bowl. Let
stand about 15 mins. Heat 1 tablespoon oil in wok. Add shrimp mixture and
stir-fry until shrimp are firm and pink. Spoon contents of wok into a
mixing bowl. Add remaining oil to wok. Add celery and stir-fry about 2 - 3
mins. Add sugar and water. Cover and steam for 1 min. Uncover and stir-fry
until liquid evaporates. Add to shrimp mixture. Add remaining ingredients
and blend. Cool before using. Place 1 tablespoon shrimp mixture in the
middle of a egg roll wrapper and fold up like an envelope, moistening last
flap with water so it sticks to itself. Heat oil to 375F. With tongs,
lower 4 or 5 eggs rolls into hot fat. Fry for 3 - 4 mins, or until golden
brown and crisp. Drain on a double thickness of paper towels.

Yield: 8 servings

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