1 whole sm. chicken breast, skinned, boned & finely chopped
1/4 c. chopped onion
1 tbsp. oil
1 1/2 c. chopped Chinese cabbage
1 c. fresh or canned bean sprouts, drained
1 (4 1/2 oz.) can shrimp, drained & chopped
1 egg, beaten
2 tbsp. white wine or water
1/8 tsp. Five Spice powder
10 egg roll skins

In wok or skillet, stir fry onion in hot oil for 1 minute. Add chicken and stir fry 2 minutes. Add cabbage and bean sprouts; stir fry about 3 minutes more. Remove from heat; cool slightly.

In a bowl combine the shrimp, egg, wine, Five Spice powder and the chicken, vegetable mixture. With a corner of egg roll skin pointing at you, spoon filling diagonally across and below center of skin. Fold bottom point of skin over filling. Tuck point under filling. Fold side corners over, forming an envelope shape. Roll egg roll toward remaining corner; moisten point and press firmly to seal.

Fry egg rolls a few at a time in deep hot oil (365 degrees) for 2-3 minutes or until golden brown. Drain on paper towels. Serve with a sauce (Mustard - Sweet Sour - Hot, etc.).