In large skillet heat 3 T. corn oil over medium heat; add shrimp, celery, water chestnuts, green onion and garlic.
Cook 1 to 2 minutes or until shrimp turn pink.
Stir in soy sauce, cornstarch and ginger.
Spread 2 T. filling down center of each wrapper.
Tuck sides over filling and roll up, securing with wooden pick if necessary.
In skillet heat remaining 3 T. oil; add egg rolls, a few at a time and brown on all sides.
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