Egg Rolls

• 1 package egg roll wrap (large)
• 1 lb ground chicken or 1 lb pork (beef not recommended)
• 8 cups fresh spinach leaves, chopped
• 1 onion, diced
• 12 lb diced mushroom
• 1 can chopped water chestnut
• 1 teaspoon five-spice powder
• 14 cup teriyaki sauce
• 4 cloves garlic, diced
• oil

1. Heat a large skillet with non stick cooking spray and brown chicken or pork.
2. Add all other ingredients except the wrappers.
3. Heat until spinach is wilted.
4. Cool mixture to just warm.
5. Spoon 2 tlb mixture onto wrapper.
6. Roll and fold the ends to seal filling in.
7. Fry in hot oil until brown on all sides.
8. Serve with sweet and sour sauce, teriyaki sauce or plum sauce.
9. *youcan chill the mixture overnight if needed.
10. Do not fill wrappers until you are ready to fry them.

egg roll, ground chicken, fresh spinach leaves, onion, mushroom, water chestnut, fivespice powder, teriyaki sauce, garlic, oil

Taken from www.food.com/recipe/egg-rolls-57780 (may not work)