1. Heat wok over high heat. Swirl in 3 T of oil for stir-frying. When oil is hot, slightly brown ginger and garlic and then discard them. Add shrimp mixture. Stir-fry briefly until shrimp just turn whitish (less than 20 seconds). Remove with a drainer; press shrimp with a spoon to drain oil back into wok. Put shrimp in bowl. 2. Reheat oil remaining in wok over medium heat, add mushrooms. Stir-fry for about 15 seconds to draw out their flavor. Add water chestnuts, bean sprouts, bamboo shoots and scallions. Stir-fry for 20 seconds. Add chicken mixture. Mix well. Stir in sauce mixture and return shrimp to wok. Stir-fry for 15 seconds or until chicken in thoroughly hot. Put on a plate to cool in refirgerator before wrapping. 3. Use 2-3 Tablespoons of filling for each wrapper. Moisten egdes with water if using egg roll skins; use egg yolk if using spring roll skins. Wrap one corner of the wrapper over the filling. Roll up part of the wrapper then fold the sides in and continue wrapping. Seal the edge by pressing gently. Be careful not to push hard or use lots of liquid. This creates tears in the egg roll which then absorb lots of oil when deep frying. 4. Heat about 4 cups oil in wok to deep-fry temperature. Deep-fry until skins are golden brown. Drain on baking rack placed over paper towels. Serve hot with dip of choice Recipe by: Classic Chinese Cooking by Mai Leung pp.34-36 Posted to MC-Recipe Digest V1 #383 by Sue on Jan 21, 1997.