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Shrimp Egg Rolls

2 Tbsp vegetable oil
12 oz cooked, minced shrimp
2 cups finely shredded Chinese cabbage
8 water chestnuts, cut into thin strips
2 stalks celery, minced
1 cup bean sprouts
1 tsp salt
1 Tbsp soy sauce
1 tsp sugar
6 egg roll wrappers
1 egg, beaten
oil for deep frying

Heat oil in wok or deep skillet; stir fry shrimp, Chinese cabbage, water chestnuts, and celery for 2-3 minutes. Add bean sprouts, salt, soy sauce, and sugar. Put shrimp mixture in center of each egg roll wrapper. Brush edges with egg. Fold one corner in just beyond center. Fold corners on either side into center, overlapping one another slightly. Then roll down remaining corner to form cylinder. Cover with damp towel. Heat oil to 375. Fry egg rolls, three at a time, until skins are crisp and golden brown. Drain on paper towels, serve at once.