Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   vegetable oil
   2      small         chicken breast
                        skinned boned and chopped
   1 1/2  cups          finely chopped mushrooms
     1/2  cup           sliced green onion
   1      cup           fresh bean sprouts
   2      tablespoons   soy sauce
   1                    garlic clove -- finely chopped
   1 1/2  cups          finely chopped chinese cabbage
   8                    fresh water chestnuts -- peeled and finely
                        chopped
   1      tablespoon    dry sherry
   1                    beaten egg
  10                    spring roll wrappers
                        vegetable oil
                        soy sauce

Preparation:

In a large skillet with 2 tablespoons of hot oil, saute chicken, mushrooms, onion and garlic until chicken is cooked. Stir in cabbage, water chestnuts and sprouts until heated throughout. Remove from heat. In a small bowl, stir together soy sauce and sherry. Whisk in egg until blended. Pour mixture over chicken mixture. Mix well. On a board, place 1 spring roll facing host. Spoon about 1/4 of filling on center half of skin. Fold bottom point of skin over filling, tucking point under filling. Fold side points over filling, then roll up skin toward remaining top corner. Moisten top point with a little water, folding over and pressing to seal. In deep skillet with hot oil, fry spring rolls until brown. Drain on paper towels. Serve warm with soy sauce for dipping. Approximately 8 minutes.