Chicken and Vegetable Egg Rolls

Ingredients:

• 1 whole chicken breast, skinned, and boned
• 1 clove garlic, minced
• 1 tablespoon cooking oil
• 1 16-ounce can bean sprouts, drained
• 2 cups shredded, chopped cabbage
• ½ cup thinly sliced green onion
• ½ cup thinly bamboo shoots
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon grated ginger root
• ½ teaspoon sugar
• ¼ teaspoon salt
• 12 egg roll skins
• Cooking oil for frying

Instructions:

1. Chop chicken.
2. For filling: Stir-fry chicken and garlic quickly in 1 tablespoon hot oil about 2 minutes.
3. Add vegetables; stir-fry about 3 minutes more.
4. Blend soy sauce into cornstarch; stir in chicken mixture; cook and stir until thickened. Cool.
5. Place egg roll wrapper with one point toward you. Spoon ¼ cup of filling diagonally across and just below center of wrapper.
6. Fold bottom point of wrapper over filling; tuck point under filling.
7. Fold side corners over, forming an envelope shape.
8. Roll up towards remaining corner; moisten point and press firmly to seal.
9. Repeat with remaining wrappers and fillings.
10. Fry egg rolls, a few at a time, in deep hot oil (365 degrees) for 2 to 3 minutes or till golden brown.
11. Drain on paper toweling.
12. Serve warm with one or two sauces.
13. Makes 12 egg rolls.