Chicken And Vegetable Egg Rolls - cooking recipe

Ingredients

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

Preparation

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