Egg Rolls

Description
The two−stage deep frying method is actually a professional Chinese chefs' secret. It assures that the inside will be moist and not overcooked (as anything overcooked becomes dry) and the outside will be crisp.
 * Contributed by Catsrecipes Y-Group
 * Makes 10.

Ingredients

 * 1 lb Chinese cabbage (napa)
 * 2 stalks celery
 * ½ lb cooked shrimp
 * ½ lb cooked pork or chicken livers
 * 10 water chestnuts
 * ⅓ cup bamboo shoots
 * 1 tsp salt
 * 1 tsp sugar
 * liberal dash pepper
 * ½ tsp light soy sauce
 * ¼ tsp sesame oil
 * 1 beaten egg
 * 10 egg roll skins
 * 3 cups oil

Preparation

 * 1) Boil cabbage and celery until very tender.
 * 2) Drain and squeeze out excess water.
 * 3) Shred very fine and set aside to drain further.
 * 4) Parboil shrimp and fry or bake pork.
 * 5) Mince both.
 * 6) Shred water chestnuts and bamboo shoots.
 * 7) Mix all ingredients but egg together.
 * 8) Beat egg.
 * 9) Wrap filling in egg roll skins and seal with egg.

Cooking

 * 1) Heat oil in wok or deep fat fryer to 375°F and drop in egg rolls.
 * 2) When skin turns light golden brown, remove from oil and drain (at this point restaurants refrigerate them and finish the cooking process as needed)
 * 3) When cool, drop again into hot oil and fry until golden brown.