Chicken And Vegetable Egg Rolls

• 1/2 c. mushrooms (more)
• 1 chicken breast, split
• 1/2 lb. tofu
• 1 clove garlic, minced
• 1 Tbsp. cooking oil
• 1 pkg. fresh bean sprouts
• 2 c. spinach leaves
• 1/2 c. thinly sliced onion
• 1/2 c. thinly sliced bamboo shoots
• 2 Tbsp. soy sauce
• 2 tsp. cornstarch
• 1 tsp. ginger
• 1/2 tsp. sugar
• 1/4 tsp. salt

1. Slice mushrooms.
2. Chop up chicken.
3. Stir-fry chicken, tofu and garlic quickly in heated cooking oil for 2 minutes.
4. Add vegetables; stir-fry for 30 minutes more.
5. Blend soy sauce into cornstarch, ginger, sugar and salt.
6. Stir into chicken mixture. Cook and stir until thickened.
7. Drop by teaspoons, about 3 or 4 , into middle of egg roll wrapper.
8. Egg roll wrapper is placed like diamond.
9. Fold top flap down the 2 sides over and bottom up and around.
10. Moisten edges with water; fry in oil until golden brown.

mushrooms, chicken, tofu, clove garlic, cooking oil, fresh bean sprouts, spinach leaves, onion, bamboo shoots, soy sauce, cornstarch, ginger, sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=826374 (may not work)