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1
For filling, chop chicken.
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2
Preheat a large skillet or possibly wok over high heat; add in veg.
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3
oil.
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4
Stir fry minced chicken and chopped garlic in the 1 Tbsp.
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5
warm veg.
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6
oil for 2 min.
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7
Add in the bean sprouts and the minced celery; stir fry about 2 min more.
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8
Stir together soy sauce and cornstarch.
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9
Stir in 5 spice pwdr.
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10
Stir into chicken mix; cook and stir till thickened and bubbly.
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11
Cook and stir 2 min more.
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12
Cold to room temperature.
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13
Place an egg roll skin with 1 point toward you.
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14
Spoon 1/4 c. filling diagonally across and just below center of skin.
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15
Fold the bottom point of skin over the filling; tuck point under filling.
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16
Fold side corners over, forming an envelope shape.
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17
Roll up toward remaining corner; moisten point and press firmly to seal.
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18
Repeat with the remaining egg roll skins and filling.
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19
Fry egg rolls, 2 or possibly 3 at a time, in deep warm veg.
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20
oil or possibly shortening (365 degrees) for 2 to 3 min or possibly till golden.
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21
Drain on paper toweling.
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22
Serve hot with Plum Sauce.
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23
Plum Sauce: In a small saucepan combine 1/2 c. plum preserves, 1 Tbsp.
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24
vinegar, 1 Tbsp.
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25
soy sauce, 1/8 tsp.
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26
garlic pwdr, 1/8 tsp.
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27
grnd ginger and dash grnd red pepper.
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28
Bring mix to boiling, stirring constantly.
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29
Remove from heat; cold.
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30
Chill in covered container overnight to blend seasonings.
