1 c. shredded bok choy or green cabbage
1 (8 oz.) can bean sprouts, rinsed & drained
1 (4 oz.) can chopped mushrooms
1 sm. onion, thinly sliced
1 tsp. soy sauce
1 clove garlic, minced
1 (1") piece ginger root, minced
Salt & pepper to taste
1 dozen egg roll wrappers
6 whole chicken breasts, halved, boned & pounded until thin
1 egg, beaten
1/2 c. all-purpose flour
1 c. vegetable oil
3-4 c. cooked rice
1 c. duck sauce

Combine vegetables, soy sauce, garlic, ginger, salt and pepper; set aside. On each egg roll wrapper, place 1 piece chicken. Spoon 1/12 of filling on chicken, then roll tightly, tucking ends of wrapper to enclose. Dip egg roll in egg, then flour and cook in oil heated to 350 degrees until golden brown. Place egg rolls in 13"x9"x2" casserole. Bake at 350 degrees for 25 minutes. Place egg rolls on paper toweling to absorb excess oil. Slice each in three pieces and serve on bed of rice with duck sauce.