1 lb Package egg roll skins

           Egg beaten
           Enough oil to deepfry
      1 c  Diced roast pork

    1/2 c  Cooked and diced shrimp

    1/4 c  Water chestnuts

    1/4 c  Shreded bamboo shoots canned

      2 c  Chopped bean sprouts fresh

      2    Green onion; finely chopped

      4    Fresh mushroom chopped

    1/2 ts Sugar

      2 tb Soy sauce

      1 tb Seseme oil

           Salt and pepper to taste
  Heat the seseme oil in a large skillet. Quickly cook
  the bean sprouts over high heat stirring constantly.
  Add mushrooms, water chestnuts, bamboo shoots and cook
  approximately 2 minutes. Add meat, shrimp, green
  onion, salt & pepper, soy sauce, sugar Remove from
  heat and set aside to cool. Place 2 tablespoons of
  the mixture in center of egg roll skin. Take the two
  opposite ends and fold in. Moisten other 2 edges with
  beaten egg. Roll into a log shape. Pre-heat oil in
  either a deep pot or wide deep skillet. Fry the egg
  rolls until golden brown turning every so often to get
  an even browning. Remove from oil and place on
  absorbent paper to drain and serve very hot.