Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           Cup  diced chicken breast
     1/4           Cup  diced shrimp
     1/4           Cup  vegetable oil
     1/4                chopped spinach
     1/2           Cup  finely shredded cabbage
     1/4           Cup  julienne leek
  1         Tablespoon  minced gingerroot
  1         Tablespoon  minced garlic
  1           Teaspoon  soy sauce
     1/2      Teaspoon  sugar
  4                     eggroll wrappers
                        hot Chinese mustard and Thai chili sauce
                        as accompaniments

Preparation:

In a skillet sauté chicken and shrimp in oil over moderately high heat until three-quarters done. Add spinach, cabbage, leek, gingerroot, and garlic and cook until just wilted. Add soy sauce, sugar, and salt and pepper to taste and combine well. Let drain in a colander. Arrange 1 eggroll wrapper on a work surface lightly sprinkled with cornstarch. Put 1/4 cup filling in the center. Fold bottom corner over filling and tuck it under filling. Fold sides over bottom flap and roll up over top corner. Make 3 more eggrolls in the same manner. In a deep fryer heat vegetable oil to 350°F. Put eggrolls in fryer basket (but do not overlap). Deep fry until eggrolls float and are golden brown. Let drain in basket for 1 minute. Serve with mustard and chili sauce.

Nutritional Information:

127 Calories (kcal); 14g Total Fat; (94% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 88mg Sodium