Preparation / Directions:
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.
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