CHICKEN EGG ROLLS

½ cup dried mushrooms

1 chicken breast

1 clove minced garlic

1 tablespoon oil

1 pound of bean sprouts, drained

2 cups of small spinach leaves

½ cup green onion, thinly sliced

½ cup bamboo shoots, thinly sliced

2 tablespoons soy sauce

2 teaspoons cornstarch

1 teaspoon grated ginger root

1 teaspoon sugar

¼ teaspoon salt

12 egg roll skins

Oil for deep frying

Soak mushrooms in warm water for 30 minutes. Drain and chop. Toss out the stems. Chop chicken for filling. Stir fry chicken and garlic quickly in a tablespoon of hot oil for a few minutes. Add in the veggies. Stir fry about 3 more minutes. Blend soy sauce into cornstarch. Stir in the 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 ¼ 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.