CHICKEN FILLING:

1/4 c. vegetable oil
2 lg. chicken breast halves, minced
1 c. shredded bamboo shoots
1 c. shredded celery hearts
1/2 c. frozen baby shrimp, thawed, cleaned
1 (8 oz.) can water chestnuts, diced
2 tsp. salt
1/2 tsp. white pepper
Dash Five Spices powder
1 pkg. egg roll skins

Heat oil in 10 inch fry pan over medium high heat; add chicken; saute 2 minutes. Add bamboo shoots, celery hearts, shrimp, water chestnuts, salt, pepper, five Spices Powder; continue cooking additional 2 minutes, stirring constantly; drain thoroughly. Cool slightly before filling Egg Roll Skins. Makes 3 1/4 cups filling.