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2 tablespoons vegetable oil
2 small chicken breast skinned boned and chopped
1 1/2 cups finely chopped mushrooms
1/2 cup sliced green onion
1 cup fresh bean sprouts
2 tablespoons soy sauce
1 garlic clove -- finely chopped
1 1/2 cups finely chopped Chinese cabbage
8 fresh water chestnuts (peeled and finely chopped)
1 tablespoon Dry sherry
1 beaten egg
10 spring roll wrappers
Vegetable oil (for frying)
In a large skillet with 2 tablespoons of hot oil, saute chicken, mushrooms, onion and garlic until chicken is cooked
Stir in cabbage, water chestnuts sprouts until heated throughout. Remove from heat.
In a small bowl, stir together soy sauce and sherry.
Whisk in egg until blended.Pour mixture over chicken mixture. Mix well.
On a board, place 1 spring roll. Spoon about 1/4 of filling on center half of skin.
Fold bottom point of skin over filling, tucking point under filling.Fold side points over filling, then roll up skin toward remaining top corner.
Moisten top point with a little beaten (extra) egg, folding over and pressing to seal. In deep skillet with hot oil, fry spring rolls until brown
Drain on paper towels.
Serve hot with ketchup or sauce.