1 lb Package Egg Roll Skins

           Egg Beaten
           Enough Oil To Deep-fry
      1 c  Diced Roast Pork

    1/2 c  Cooked And Diced Shrimp

    1/4 c  Water Chestnuts

    1/4 c  Shredded Bamboo Shoots

      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 Sesame Oil

           Salt And Pepper To Taste
  Heat the sesame 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 and 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.