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From: Nancy,.SanFran

Chicken Egg Rolls
Recipe By :Wendy Hobson

4 Chinese dried mushrooms
4 ounces chicken,cut inti thin strips
1 teaspoon cornstarch
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon sugar
4 tablespoons peanut oil
8 ounces bean sprouts
3 scallions, chopped
4 ounces spinach
12 egg rolls skins
1 egg beaten
oil for deep frying

Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and chop the caps. Place the chicken in a bowl. Mix the cornstarch with 1 teaspoon of soy sauce, the salt, and sugar and stir into the chicken. Leave to stand for 15 minutes. heat half the oil and stir-fry the chicken until lightly browned. Blanch the bean sprouts in boiling water for 3 minutes the drain. Heat the remaining oil and fry the scallions until lightly browned. Stir in the chicken and stir-fry for 2 minutes. Leave to cool. Place a little filling on the center of each skin and brush the edges with beaten egg. Fold in the sides then roll up the egg rolls, sealing the edges with egg. heat the oil and deep-fry the egg rolls until crisp and golden.