Chicken and Vegetable Egg Rolls | Texas School for the Blind and Visually Impaired

Ingredients

• 1 whole chicken breast, skinned, and boned
• 1 clove garlic, minced
• 1 tablespoon cooking oil
• 1 16-ounce can bean sprouts, drained
• 2 cups shredded, chopped cabbage
• ½ cup thinly sliced green onion
• ½ cup thinly bamboo shoots
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon grated ginger root
• ½ teaspoon sugar
• ¼ teaspoon salt
• 12 egg roll skins
• Cooking oil for frying