Chicken and Vegetable Egg Rolls 1/2 cup of dried mushrooms 1 chicken breast, skin, split 1 Clove garlic, minced 1 tablespoon of oil one 16 ounce can of bean sprouts, drained 2 cups of small spinach leaves 1/2 cup of green onion thin sliced 1/2 cup of bamboo shoots, thin sliced 2 tablespoons of soy sauce 2 teaspoons of cornstarch 1 teaspoon of grated ginger root 1 teaspoon of sugar 1/4 teaspoon of salt 12 Egg roll skins Oil for deep-fat frying

Soak the mushrooms in warm water for 30 minutes; drain and chop, discarding stems. Chop chicken for filling. Stir-fry chicken and garlic quickly in 1 T hot oil about 2 minutes. Add vegetables, stir-fry about 3 minutes more. Blend soy sauce into cornstarch; stir in ginger root, sugar and salt. Stir into chicken mixture; cook and stir until thickened. Cool. Place egg roll skin with one point toward you. Spoon 1/4 cup filling diagonally across and just below center of skin. Fold bottom point of skin over filling; tuck point under filling. Fold side corners over, forming an envelope shape. Roll up. Fry egg rolls, a few at a time, in deep hot oil (365ºF.) for 2-3 minutes or until golden brown. Drain on paper towels.