|Diced cooked chicken/Turkey / shrimp||1 Cup (16 tbs)|
|Mung sprouts/Soybean sprouts||1|
|Chopped water chestnuts||1⁄3 Cup (5.33 tbs)|
|Chopped bamboo shoots||1⁄3 Cup (5.33 tbs)|
|Chopped scallions||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped mushrooms||1⁄3 Cup (5.33 tbs)|
|Chopped ginger root||2 Teaspoon (Fresh)|
|Soy sauce||1 Tablespoon|
|Egg roll wrappers||12|
|Egg||1 , lightly beaten|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
1. In a medium-sized bowl combine the chicken, sprouts, water chestnuts, bamboo shoots, scallions, green pepper, mushrooms, ginger-root, and soy sauce.
2. Divide the filling evenly among the wrappers placing it down the center of each. Fold in the sides and roll like a jelly roll. Seal the edges with egg. Allow the rolls to rest for 30 minutes.
3. Heat the oil in a deep-fat fryer or kettle to 360 degrees and fry the rolls, two at a time, until golden on all sides, about 6 to 8 minutes. Drain on paper towels.