INGREDIENTS
12 egg roll skins
1 lb barbequed pork, chopped
1 lb bean sprouts
1/4 lb water chestnuts, chopped
3 ribs celery
2 dried mushrooms, soaked and chopped
Chicken filling for egg rolls:
1 chicken breast
1 tsp cornstarch
1/2 tsp salt
1/2 tsp sugar
2 Tbsp soy sauce
2 Tbsp oil
3 green onions
1 1/2 cups bean sprouts
1/4 cup diced bamboo shoots
DIRECTIONS
Cut the chicken in strips as narrow as possible. Mix with the corn starch, salt, sugar, and soy sauce. Let stand 10 minutes. Heat oil in a skillet, sauté the onions, bean sprouts and bamboo shoots 2 minutes. Season with the remaining soy sauce and remove from the pan. Heat the remaining oil in the skillet – sauté the chicken 2 minutes. Return the veggies and cook 2 minutes. Chill for 30 minutes before stuffing wrappers.
Mix meat and vegetables and drain well. Mound a couple of tablespoons of the mixture on one corner of each egg roll skin and roll up diagonally, tucking in the sides to completely enclose the filling. Seal flap with a dab of egg or water. Fry in hot oil until golden brown and drain well.