15 lg. egg roll wrappers
2 tbsp. oil
1/2 c. green onions
1 finely crushed garlic clove
3/4 c. cooked chicken
1 1/2 c. finely shredded cabbage
1/2 (9 oz.) pkg. frozen green beans
1 c. fresh bean sprouts
1 c. shredded celery
1 c. shredded carrots
1 pkg. chopped fresh mushrooms
1 sm. can water chestnuts, chopped
5 romaine lettuce leaves, chopped
2 tbsp. soy sauce
2 tsp. chopped ginger root
1 tsp. black pepper

FILLING: In a skillet, stir-fry onion and garlic in oil until tender; not brown. Add chicken and stir-fry for 2 minutes. Add cabbage, chopped green beans, bean sprouts, celery, carrots, mushrooms, chestnuts, lettuce leaves, ginger root, soy sauce and black pepper. Stir-fry 3 minutes and remove from heat.

TO ASSEMBLE: Place skin (wrapper) with 1 corner facing you. Spoon 1/3 cup filling onto skin, roll up, folding in sides as you roll. Seal corner by wetting slightly and pressing into the egg roll. Deep fry for 3 to 5 minutes, until brown and crispy.