12 spring roll or egg roll wrappers
1 bunch green onions, diced
1 stalk celery, diced
1 large carrot, diced
1 cup shredded cabbage
1 cup diced mushrooms
2 cloves minced garlic
2 chicken breast, skinned and boned
1 teaspoon fresh oregano
1 tablespoon soy sauce
1/2 teaspoon white pepper
Cook chicken in light olive oil, drain all juice, chop fine. Sauti
all vegetables with white pepper, oregano, and soy sauce. Mix in
with chicken. Place roll flat, fill center with mixture, fold
corners and ends in, seal with water. Fry rolls in 325 degrees oil,
until golden brown. Drain on paper towel.
2 Tablespoons sugar
1/8 cup soy sauce
1/3 cup water
1 Tablespoon cornstarch smooth in water
Combine sugar, soy sauce, and water to boil. Add cornstarch mix.
As sauce thickens add salt to taste.