1/2 lb. meat (shrimp, etc. NEVER BEEF)
1 lb. finely chopped cabbage
1 cup finely chopped celery
1 cup bamboo shoots
3 tbl. light soy + 1 tbl. water
1 pkg. egg roll skins (10-12)
1 beaten egg

Fry meats in 3 tbl. oil, set aside. Fry cabbage, celery, bamboo till well heated, add soy. Drain excess liquid then let cool. When dry, add meat then roll.

NOTE:

Shanghai style-spring roll skin is used.

Kuiechow style-rolls are steamed, cooled, brushed with beaten egg then deep fried.