|Hot mustard||1 Tablespoon (adjust quantity as needed)|
|Salad oil||3 Tablespoon|
|Thinly sliced green onions||2⁄3 Cup (10.67 tbs)|
|Finely chopped celery||2 Cup (32 tbs)|
|Mushrooms||1⁄2 Pound, finely chopped|
|Garlic cloves||2 Large, minced or pressed|
|Fresh coriander||3 Tablespoon|
|Grated fresh ginger||4 Teaspoon|
|Bean sprouts||4 Cup (64 tbs)|
|Soy sauce||1 Tablespoon|
|Dry sherry||1 Tablespoon|
|Salad oil||2 Tablespoon|
|Cold water||2 Tablespoon|
|Egg roll wrappers||1 Pound|
|Catsup||2 Tablespoon (adjust quantity as needed)|
|Salad oil||2 Cup (32 tbs) (for deep frying)|
Prepare Hot Mustard.
Heat the 3 tablespoons oil in a wide frying pan over medium high heat.
Add onions and celery and cook, stirring often, until onions are soft.
Stir in mushrooms and cook, stirring, for 3 to 4 more minutes.
Then add garlic, coriander, ginger, bean sprouts, soy, sherry, and sugar.
Cook, stirring, until mixture is well combined.
Remove from heat, season to taste with salt, and set aside.
Heat the 2 tablespoons oil in a 10 inch frying pan over medium high heat.
In a small bowl, lightly beat 2 of the eggs and pour them into pan, tilting to cover bottom.
Cook until surface of the egg pancake is dry.
With a wide spatula, transfer to a cutting board.
With a sharp knife, cut pancake into 1/4 inch wide strips, then cut longer strips into halves or thirds.
Add to vegetables.
Blend corn starch and water; add to vegetable mixture.
Cook mixture, stirring constantly, over medium heat until thickened.
Remove from heat and set aside.
To assemble: Lightly beat the remaining egg.
Spoon about 2 rounded tablespoons filling diagonally across each egg roll wrapper about 2 inches above the lower corner.
Fold lower corner over filling to cover, then roll over once to enclose filling.
Fold over left and right corners, then brush sides and top of remaining corner with egg.
Roll up, sealing corner.
Place filled egg rolls on a baking sheet, seam side up, and cover with plastic wrap while you fill the remaining wrappers.
At this point, you may wrap egg rolls airtight and refrigerate them for up to 12 hours; freeze for longer storage.
Bring to room temperature before cooking.
To cook: Pour oil into a wok or deep pan to a depth of 2 inches and heat to 350°F on a deep frying thermometer.
Fry egg rolls, 4 to 6 at a time, turning occasionally, until golden brown on all sides (3 to 4 minutes total).
Remove with a slotted spoon and drain on paper towels.
Keep warm on a baking sheet in a 225°F oven while frying remaining rolls.
Serve hot with Hot Mustard and catsup.