Chicken Eggrolls - cooking recipe

Ingredients

1 medium chicken
about 5 carrots
2 or 3 sticks celery
1 lb. bean sprouts (1/2 cabbage if preferred)
cornstarch
soy sauce
1 pkg. egg roll wrappers
1 qt. oil
1 can bamboo shoots
1 bunch scallions
1 pt. mushrooms

Preparation

Boil chicken until meat is falling off easily.
Debone it and put in food processor on medium speed for 1 minute.
Cut scallions into one-inch pieces and set apart.
Put all vegetables into food processor one by one and cut into small one-inch pieces or smaller. Pour small amount of oil into pan and put scallions in first. Saute 2 minutes, then gradually add rest of veggies, starting with the carrots, celery, bamboo shoots, mushrooms and bean sprouts. Continue sauteing 3 minutes; do not overcook.
Add 2 teaspoons of soy sauce and mix well together with the chicken.
Roll into wrappers and seal with water.
Sprinkle cornstarch over wrappers before wrapping.
Deep fry one by one until golden brown.