EGG ROLLS

1 cup Bamboo Shoots Sliced matchbook size

1 cup Celery thinly sliced

1 cup Chopped Mushrooms

1 cup Sliced Scallions

3 ½ cups Chicken Thin strips (5 Breasts)

5 cups of Bean Sprouts

1 medium head cabbage finely shredded

Egg Roll Filing Seasoning

3 teaspoons Sherry

3 teaspoons Soy

2 teaspoons Sugar

2 teaspoons Salt

1 teaspoon Corn Starch

1 teaspoon Sesame Oil

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Heat wok or deep frying pan, over high heat. When pan is hot, add 2 tablespoons salad oil. When oil begins to heat add garlic and ginger. Stir once, then add scallions add celery; stir-fry for about one minute. Add chicken, mushrooms, bamboo shoots and cabbage; stir-fry for about two minutes. Stir Filing Seasoning, add to pan and cook, until sauce bubbles and thickens. Cool