Miniature Egg Rolls

• 1 (8 ounce) package wonton wrappers
• 1 chicken breast, finely chopped (best done when frozen)
• 1 teaspoon cornstarch
• 12 teaspoon salt
• 12 teaspoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon oil
• 3 diced scallions (whole)
• 1 12 cups drained bean sprouts
• 14 cup diced bamboo shoot
• 1 tablespoon soy sauce
• 1 tablespoon oil
• oil (for frying)

1. Mix chicken with cornstarch, salt, sugar and 1 tablespoon soy sauce.
2. Let stand 10 minutes.
3. Heat one tablespoon oil in skillet.
4. Saute scallions, bean sprouts and bamboo shoots for 2 minutes.
5. Season with remaining soy sauce and remove from pan.
6. Heat 1 tablespoon oil in skillet and saute chicken 2 minutes.
7. Return vegetables to pan and cook together for 2 minutes.
8. Cool.
9. Put small amount of filling in a wrapper and roll up.
10. (Fold over sides and then roll.
11. ).
12. Deep fry until light brown if you are going to freeze or until darker brown color if you are going to use right away.
13. Drain on paper towels.
14. Freeze.
15. Heat directly from freezer for 10 minutes at 400 degrees.

wonton wrappers, chicken, cornstarch, salt, sugar, soy sauce, oil, scallions, bean sprouts, bamboo shoot, soy sauce, oil, oil

Taken from www.food.com/recipe/miniature-egg-rolls-230835 (may not work)