1/2 cup dried mushrooms
1 each chicken breast, skin, split
1 each clove garlic, minced
1 tablespoon oil
1 can 16-oz bean sprouts, drained
2 cup small spinach leaves
1/2 cup green onion thin sliced
1/2 cup bamboo shoots, thin sliced
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon grated ginger root
1 teaspoon sugar
1/4 teaspoon salt
12 each egg roll skins
oil for deep-fat frying

Soak mushrooms in warm water for 30 minutes; drain and chop, discarding stems.

Chop chicken for filling. Stir-fry chicken and garlic quickly in 1 T hot oil about 2 minutes.

Add vegetables, stir-fry about 3 minutes more.

Blend soy sauce into cornstarch; stir in ginger root, sugar and salt.

Stir into chicken minture; cook and stir until thickened. Cool.

Place egg roll skin with one point toward you. Spoon 1/4 cup filling diagonally across and just below center of skin.

Fold bottom point of skin over filling; tuck point under filling.

Fold side corners over, forming an envelope shape. Roll up.

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.