MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN EGG ROLLS
  Categories: Chinese, Poultry, Appetizers
       Yield: 8 servings
  
       1    Whole large chicken breast,
            -skinned, halved and boned
       1 tb Cooking oil
       1    Clove garlic, minced
      16 oz Can bean sprouts, drained,
            -(or fresh, rinsed and
            Patted dry)
     1/2 c  Chopped celery in small
            -pieces
       2 tb Soy sauce
       2 ts Cornstarch
     1/2 ts Five spice powder
       8    Egg roll skins or packaged
            -egg roll skins
            Cooking oil for deep-frying
 
 MMMMM-------------------------PLUM SAUCE------------------------------
     1/2 c  Plum preserves
       1 tb Vinegar
       1 tb Soy sauce
     1/8 ts Garlic powder
     1/8 ts Ground ginger
       1 ds Ground red pepper
  
   For filling, chop chicken.  Preheat a large skillet or wok over high
   heat; add cooking oil. Stir-fry chopped chicken and garlic in the oil
   for 2 minutes.  Add the bean sprouts and celery. Stir-fry 2 more
   minutes. Mix the cornstarch in with the soy sauce, add the five spice
   powder. Add to the chicken mixture and cook until thickened.  Cool to
   room temperature. Place an egg roll skin with one 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 skins and filling. Fry egg rolls, 2
   or 3 at a time, in hot oil (365F) for 2-3 minutes or till golden
   brown. Drain on paper towelling. Serve warm with plum Sauce.
   
   Plum Sauce: In a small saucepan, combine plum preserves, vinegar, soy
   sauce, garlic powder, ground ginger, and a dash of ground red pepper.
   Bring mixture to boiling, stirring constantly. Remove from heat; cool.
   Refrigerate in covered container overnight to blend seasonings.
   
   Origin:  Better Homes and Gardens Pasta Book
   
   Shared by: Sharon Stevens Oct/91
  
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