Shelf life after thawing: 3 months unopened under refrigeration.
To fill and cook egg rolls: place a packed 1/3 cup Filling about 2 inches from a corner of a wrapper. Fold corner over filling. Roll firmly halfway up wrapper, making an elongated roll. Moisten remaining edges with beaten egg. Fold two side corners over filling. Roll all the way up. Repeat until all filling is used. Heat vegetable oil, at least 2 inches deep, in wok or medium saucepan to 350 degrees F. Add egg rolls, a few at a time; fry 3 to 4 minutes or until golden brown on all sides. Remove from oil; drain briefly on paper towel. Cut each roll into 3 or 4 pieces with serrated knife using a sawing motion, or cut with kitchen shears. Serve with Dynasty Chinese mustard. Sweet & sour sauce, duck or plum sauces for dipping, as desired.
*Cover remaining bamboo shoots with water. Refrigerate up to 1 week, changing water daily, use as desired.
**Wrap remaining wrappers well and refrigerate or freeze for use another time.