Chicken Egg Rolls

1 boneless skinless chicken breast chopped
1 clove garlic minced
1 tablespoon sesame oil
16 ounces bean sprouts drained
2 cups spinach leaves
1/2 cup green onions finely chopped
1/2 cup water chestnuts finely chopped
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon grated ginger root
1 teaspoon sugar
1/4 teaspoon salt
12 egg roll wrappers
Oil for deep frying

Stir fry chopped chicken in the sesame oil for 2-3 minutes.

Add the garlic, bean sprouts, spinach, green onions, and water chestnuts. Stir fry for 4-5 minutes longer.

Combine soy sauce and cornstarch. Stir into chicken mixture. Stir in grated ginger root, sugar, and salt. Keep stirring until mixture is thickened. Remove from heat and let cool.

Place 1/4 cup filling on a egg roll wrapper. Fold one corner towards the center over the filling. Fold side corners in to form an envelope that holds the mixture in. Roll up jelly roll style.

Heat the oil to 360F degrees.

Deep fry a few egg rolls at a time for 3-4 minutes or until golden. Drain well on paper toweling before serving. Serve warm.

Serve with soy sauce, sweet and sour, or other dipping sauce.