A:

1 chicken breast, boneless, skinned, ground or chopped
1 egg yolk
1 tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. sugar
1 tsp. cooking wine
1 tsp. cornstarch
Black pepper

B:

1 1/2 c. finely chopped mushrooms and/or black mushroom and/or bamboo shoots and/or water chestnuts
1/2 tsp. salt
1 tsp. finely chopped ginger root
1 tbsp. finely chopped green onion

C:

2 oz. rice stick (try oriental grocery store)

Heat oil in skillet or wok. Test fry a small piece to make sure oil is ready. Deep fry rice stick until it pops (it takes only a second). This is quite dramatic! Have a utensil ready to pick up rice stick right away.

D:

2 reg. size heads Bibb (Boston) lettuce

Mix A. Let set 30 minutes (ok to not wait). Pan fry. Pan fry B for about 5 minutes. Add A, stir and mix for a few minutes.

Put mixture on top of rice stick. Drain off excess moisture. Separate leaves of Bibb lettuce. Place a dollop of chicken and rice stick mixture in middle of lettuce leaf and roll up lettuce. (Amount of chicken depends on size of leaf.) If serving at a party, guest can roll their own.