Egg Rolls - cooking recipe

Ingredients

1/4 c. oil
2 to 3 chicken breasts, boned, skinned and cut in small pieces
3 to 4 green onions
1/4 cabbage head
1/2 c. water chestnuts
1/2 c. celery, chopped
1/4 tsp. Chinese 5 spice
dash of Accent
3 Tbsp. soy sauce

Preparation

Heat wok or large skillet.
Pour oil around the sides.
Add the chicken, onions, cabbage, water chestnuts and celery. Stir-fry until vegetables are crisp-tender in texture.
Add remaining ingredients.
Put 2 tablespoons of mixture in the center of egg roll wrapper.
Fold sides in.
Roll up.
Moisten edges to seal with a mixture of 1/2 cup milk and 1 tablespoon cornstarch. Fry in oil until golden brown.
Serve with hot mustard, plum sauce or sweet-sour sauce.