1 whole lg. chicken breast, skinned, halved lengthwise & boned
1 tbsp. cooking oil
1 clove garlic, minced
1 (16 oz.) can bean sprouts, drained
1/2 c. chopped celery
2 tbsp. soy sauce
2 tsp. cornstarch
1/2 tsp. five spice powder
8 egg roll skins (see recipe, or 8 packaged egg roll skins)
Cooking oil or shortening for deep-fat frying
Plum Sauce

For filling, chop chicken. Preheat a large skillet or wok over high heat; add cooking oil. Stir fry chopped chicken and minced garlic in the 1 tablespoon hot cooking oil for 2 minutes. Add the bean sprouts and the chopped celery; stir fry about 2 minutes more. Stir together soy sauce and cornstarch. Stir in 5 spice powder. Stir into chicken mixture; cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Cool to room temperature.

Place an egg roll skin with 1 point toward you. Spoon 1/4 cup filling diagonally across and just below center of skin. Fold the bottom point of skin over the filling; tuck point under filling. Fold side corners over, forming an envelope shape. Roll up toward remaining corner; moisten point and press firmly to seal. Repeat with the remaining egg roll skins and filling.

Fry egg rolls, 2 or 3 at a time, in deep hot cooking oil or shortening (365 degrees) for 2 to 3 minutes or until golden brown. Drain on paper toweling. Serve warm with Plum Sauce. Makes 8 egg rolls.

Plum Sauce: In a small saucepan combine 1/2 cup plum preserves, 1 tablespoon vinegar, 1 tablespoon soy sauce, 1/8 teaspoon garlic powder, 1/8 teaspoon ground ginger and dash ground red pepper. Bring mixture to boiling, stirring constantly. Remove from heat; cool. Refrigerate in covered container overnight to blend seasonings.