Egg Rolls with Chicken and Mushrooms Filling 0 Peanut oil for stir frying 1 tablespoon Ginger shred fine 1/2 cup Chinese mushrooms shred 1 cup bamboo shoots shred 1 cup Bean sprouts chop coarse 1/4 cup Green onions shred 1 pound Chicken breast, cooked shred 1 tablespoon Soy sauce 1 tablespoon Chinese cooking wine 1 tablespoon Corn starch Wrappers 1 package  of Egg roll wrappers 1 Egg Peanut oil for deep frying

Heat wok. Add peanut oil and ginger, stir fry for 1 minute until oil is aromatic. Add mushrooms, bamboo shoots, bean sprouts and green onions, stir fry 2 minutes. Add chicken, stir fry 1 minute. Mix soy sauce, cooking wine and cornstarch, add and stir fry to thicken. Remove filling from heat and allow to cool. Beat egg in small bowl. Wrap small handful of filling in egg roll wrapper, and use beaten egg to seal edges. Egg rolls may be refrigerated or frozen at this point for later cooking. Heat oil to 375ºF. Deep fry egg rolls for 2 minutes, remove, drain and serve with plum sauce. Serves 16