Chinese Egg Rolls

Ingredients

• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons Asian sesame oil
• 2 teaspoons sugar
• 1/2 teaspoon salt
• About 4 cups peanut or vegetable oil
• 2 teaspoons finely chopped peeled fresh ginger
• 2 teaspoons finely chopped garlic
• 1 1/2 bunches scallions (about 10), white and pale green parts cut into 2-inch lengths, then cut lengthwise into very thin matchsticks (2 1/2 cups)
• 2 celery ribs, cut into very thin matchsticks (2 cups)
• 2 medium carrots, cut into very thin matchsticks (1 cup)
• 8 large fresh shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick (3 cups)
• 1 lb medium shrimp in shell (31 to 35 per lb), peeled, deveined, and coarsely chopped
• 1/4 lb Chinese roast pork (char siu) or leftover roast pork, cut into 2-inch lengths, then cut lengthwise into very thin matchsticks
• 1 (1-lb) package Asian egg roll or spring roll wrappers
• 1 large egg, lightly beaten
• Accompaniments: Asian sweet chile sauce; Chinese mustard
• a deep-fat thermometer

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