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Shrimp Egg Rolls

1 c. cooked or canned shrimp, chopped
1 c. bean sprouts, chopped
1 c. finely chopped celery
1 tbsp. finely shredded onion
1 1/2 tsp. salt
1 tsp. monosodium glutamate
1/2 tsp. sugar
1 c. sifted flour
1 tsp. salt
4 eggs
3 tbsp. dry mustard
Cold water

Combine shrimp, bean sprouts, celery, onion, 1 1/2 teaspoon salt, monosodium glutamate and sugar. For batter, combine flour, remaining salt, and 3 beaten eggs. Slowly stir in 1 cup water until a smooth, thin batter is formed. Heat 1 teaspoon oil in a 7 inch skillet. Pour in 3 tablespoons of batter. Roll until bottom is covered. Cook until surface sets; slide onto paper towel. Repeat until batter is all used. To fill, place 1 heaping teaspoon of filling off center on one wrapper; fold two sides over. Brush with some of remaining beaten egg; roll. Repeat until all wrappers are filled. Fry in 1 inch of oil at 375 degrees, two at a time, until browned; drain on paper towel. Repeat. Bake 10 minutes at 400 degrees. Mix mustard, water and vinegar for sauce to dip.