Eggroll “Guts” – posted by Marcy

1 cup finely shredded cooked pork
1 cup finely shredded celery
1/2 cup finely shredded bamboo shoots
1 tsp. salt and a dash of pepper
1/4 tsp. gourmet flavoring powder
2 T oil
1 cup finely shredded cooked shrimps
4 finely shredded scallions
1/2 cup finely shredded Chinese water chestnuts

Beat up one egg and use it for brushing edges of skins when folding so that they will stick together. Take one skin and place a tablespoon of filling mixture on center, brush edge of skin with beaten egg, then fold over the end near you, fold both sides toward center and roll away from you and press edge to close.

This is from "Enjoy Chinese Cooking At Home" by Richard Wong, Founder of Dragon Inn, New York City, Copyright 1949