Chicken Stuffed Egg Rolls

• 1 cup bok choy shredded, or green 1, 8 oz. can bean sprouts, rinsed
• 4 ounces mushrooms chopped
• onion 1 sm., thinly sliced
• 1 teaspoon soy sauce
• 1 clove garlic minced
• 1 piece ginger root minced
• salt
• pepper to taste
• 12 egg roll wrappers
• 6 whole chicken breasts halved boned
• 1 egg beaten
• 1/2 cup all purpose flour
• 1 cup vegetable oil
• 4 cups cooked rice
• 1 cup duck sauce

1. Combine vegetables, soy sauce, garlic, ginger, salt and pepper; set aside.
2. On each egg roll wrapper, place 1 piece chicken.
3. Spoon 1/12 of filling on chicken, then roll tightly, tucking ends of wrapper to enclose.
4. Dip egg roll in egg, then flour and cook in oil heated to 350 degrees until golden brown.
5. Place egg rolls in 13"x9"x2" casserole.
6. Bake at 350 degrees for 25 minutes.
7. Place egg rolls on paper toweling to absorb excess oil.
8. Slice each in three pieces and serve on bed of rice with duck sauce.

choy, mushrooms, onion, soy sauce, garlic, ginger root, salt, pepper, egg roll wrappers, chicken breasts halved, egg, flour, vegetable oil, rice, duck sauce

Taken from www.yummly.com/recipe/Chicken-Stuffed-Egg-Rolls-1650921 (may not work)