Finely chop the raw shrimp, celery, and water chestnuts.

Finely chop the green onion and mince the garlic clove.

Grate the fresh ginger.

In a large skillet, heat 3 tablespoons of corn oil over medium heat.

Add the shrimp, celery, water chestnuts, green onion, and garlic to the skillet.

Cook for 1 to 2 minutes, or until the shrimp turn pink.

Stir in the soy sauce, cornstarch, and ginger.

Spread approximately 2 tablespoons of the filling down the center of each egg roll wrapper.

Tuck the sides of the wrapper over the filling.

Roll up the egg roll, securing with a wooden pick if necessary.

In the skillet, heat the remaining 3 tablespoons of oil.

Add the egg rolls, a few at a time, and brown on all sides until golden brown and crispy.