Egg Rolls with Pork

• 8 ounces bean sprouts
• 3 tablespoons oil
• 1/2 pound ground pork
• 3 cups finely-chopped celery
• 6 mushrooms, cup into 1/4-inch slices
• 1 tablespoon soy sauce
• 1 tablespoon Chinese rice wine
• 2 teaspoons salt
• 1/2 teaspoon sugar
• 1 tablespoon cornstarch dissolved in 2 tablespoons water
• 16 ounces egg-roll wrappers
• Oil for deep frying

Rinse bean sprouts in cold water and place on towel to drain well.
Heat 1 tablespoon of the oil in a wok or large skillet over high heat. Add the
ground pork and cook until browned, about 2 minutes. Add the rice wine, soy
sauce, and mushrooms and cook for another minute. Transfer mixture to a
large bowl and set aside.

Pour remaining oil in wok and heat. Add celery and stir-fry for about 5 minutes.
then add salt, sugar, and bean sprouts. Return pork mixture and mix
thoroughly. Give the cornstarch mixture a stir, then add it to the work, stirring
until combined. Transfer mixture to large bowl and cool.

For each egg roll, place about 1/4 cup of filling in center of wrapper, lying
diagonally. Lift the lower corner over the filling and tuck the point under it.
Bring both side corners over the filling, then roll up egg roll. To assure than
top corner of wrapper stays put, first dab on a drop of water. Repeat with
remaining filling.

Heat about 3 cups of oil in a work until the oil reaches about 375 degrees F on
a deep-frying thermometer. Place 5 or 6 egg rolls in hot oil and deep fry them
for about 2 or 3 minutes. They should become golden brown. Fry in batches.
Serve while still warm.