[Zoner]

Oh yeah, you gotta. SO good. Here's what you do:

The filling portion of this egg roll recipe should be made ahead of time and cooled completely before assembling the egg rolls.

Rinse the bean sprouts in a colander under cold running water and set aside to drain.

Heat 2 tablespoons of oil in a wok or large pot. Add pork and stir fry for about 2 minutes, until the meat loses all traces of pink. Remove from wok.

Pour the remaining tablespoon of oil into the wok. When hot, add the ginger root, green onions, bamboo shoots, and water chestnuts. Stir fry for 1 minute, then return pork to the wok. Add salt, soy sauce, sherry, and bean sprouts. Heat through and steam for a minute or two with the lid on, until the bean sprouts become transparent. Cool the entire mixture in a colander.

Assembling the Egg Rolls:
When cooled, place a heaping spoonful of the pork mixture in the center of an egg roll wrapper. Pull one corner up over the filling, fold in the sides, burrito style, and roll tightly. Seal with a dab of the beaten egg. Repeat with the remaining wrappers and filling. Deep fry in 3 inches of very hot oil until golden brown on both sides. (They cook very quickly.) Drain on paper towels.