Nice 'N Easy Egg Rolls

• 1 (16 ounce) package egg roll wraps
• 1/2 cup dried mushroom
• 1 large boneless skinless chicken breast
• 1 garlic clove, minced
• 1 tablespoon cooking oil
• 16 ounces fresh bean sprouts
• 2 cups cabbage, shredded
• 1/2 cup green onion, thinly sliced
• 1/2 cup bamboo shoot, sliced
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon ginger, grated
• 1/2 teaspoon artificial sweetener
• 1/2 teaspoon salt

1. Soak mushrooms in warm water 30 minutes.
2. Drain, chop, discard stems.
3. Chop chicken.
4. Stir fry chicken and garlic quickly in heated cooking oil for 2 minutes.
5. Add vegetables; stir fry for 3 minutes more.
6. Blend soy sauce into cornstarch, ginger, sugar, and salt.
7. Stir into chicken mixture, cook until thickened.
8. Cool.
9. Wrap 2 Tbsp filling in wrapper burrito style.
10. Bake on cookie sheet at 350u0b0 for 20 minutes.
11. For extra brown rolls, brush with egg white mixed with a little water, before baking.

egg roll wraps, mushroom, chicken breast, garlic, cooking oil, sprouts, cabbage, green onion, bamboo shoot, soy sauce, cornstarch, ginger, artificial sweetener, salt

Taken from www.food.com/recipe/nice-n-easy-egg-rolls-21521 (may not work)