MAKE-AHEAD CHICKEN EGG ROLLS

MAKE-AHEAD CHICKEN EGG ROLLS

2 c. chopped cooked chicken (or turkey)
3 c. bean sprouts
2 c. chopped celery
1 medium onion, chopped
1 c. chopped bamboo shoots
1/2 c. chopped mushrooms
1 c. chopped water chestnuts
1 T. minced fresh gingerroot
3 T. soy sauce
1 pkg. won ton skins
1 T. cornstarch
3 to 4 T. oil

Saute chicken with vegetables and seasonings in skillet for several minutes. Cool slightly. Place 1 spoonful chicken mixture on each won ton skin. Roll to enclose filling; fold in sides. Moisten edge with mixture of cornstarch and 1/2 c. water; seal tightly. Chill, covered, for several hours if desired. MAKE AHEAD TO THIS POINT.

Heat oil in wok over high heat. Fry egg rolls several at a time until golden brown; drain on paper towels. Serve immediately with hot mustard and sweet and sour sauces.

Serves 4 to 6