Recipe for Chicken And Vegetable Egg Rolls

0.50	c	Dried mushrooms
1.00	ea	Chicken breast, skin, split
1.00	ea	Clove garlic, minced
1.00	tb	Oil
1.00	cn	16-oz bean sprouts, drained
2.00	c	Small spinach leaves
0.50	c	Green onion thin sliced
0.50	c	Bamboo shoots, thin sliced
2.00	tb	Soy Sauce
2.00	ts	Cornstarch
1.00	ts	Grated ginger root
1.00	ts	Sugar
0.25	ts	Salt
12.00	ea	Egg roll skins
		Oil for deep-fat frying

Instructions:
Soak 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 minture; 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 (365 degrees) for 2-3 minutes or until golden brown.
Drain on paper towels.

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