Egg Rolls - cooking recipe

Ingredients

egg roll wrappers (12 or 14 in pack)
1 medium onion, diced
1 good size boneless chicken breast
1 1/2 Tbsp. cornstarch, mixed with cold water as for gravy
4 cloves garlic, chopped fine
8 oz. can beans sprouts, drained
2 Tbsp. corn oil to mix ingredients
enough corn oil to cover when frying
1 1/2-inch piece ginger root, grated (1 Tbsp.)
soy sauce to taste
few flakes Accent
dash of salt
1 tsp. sugar
1/2 medium head cabbage, chopped fine
3 or 4 carrots, chopped fine
3 eggs
1 large green pepper, chopped fine

Preparation

Boil chicken until tender.
Remove and shred into cube sized pieces.
Scramble 3 eggs.
Set chicken and eggs aside.
In frying pan, heat 2 tablespoons corn oil until hot.
Saute onion until tender and starts to brown.
Add carrots and 1/2 of ginger root and cook approximately 2 minutes.
Add all cabbage; salt to taste. Stir and cook for a few minutes, covered (stirring occasionally). Add garlic, stir and cook about 2 minutes.
Add drained bean sprouts and green pepper; stir-fry for 3 or 4 minutes.
Add chicken and stir, then add soy sauce until brownish color (not too wet).
Add remaining ginger root and sprinkle with Accent to taste.
Add sugar and egg; stir-fry approximately 5 more minutes (add additional flavoring if needed).