Marinade:
2 T. dry sherry
3 slices ginger root, peeled
4 scallions, white part only
1 T. oyster sauce

Filling:
2 large or 3 small boneless, skinless chicken breasts, cut into long very thin strips
8 dried shiitake mushrooms, soaked in hot water, squeezed dry and shredded
1/2 c. snow peas, shredded
2 - 3 c. bean sprouts
3 scallions, shredded
4 T. water chestnuts, diced
1 T. soy sauce
2 T. dry sherry

Egg Rolls
1 pound egg roll wrappers
1 egg, well beaten
oil for frying

1. Liquify the marinade ingredients in a blender or food processor
2. Strain marinade and add chicken strips
3. Heat wok and add 2 t. oil
4. Stir fry snow peas and sprouts for 1 minute and quickly remove from wok
5. Add chicken to vegetables
6. Add scallions, water chestnuts, soy sauce, sherry and mix well
7. Put 1 - 2 T. filling in each egg roll wrapper
8. Roll and brush the flap with egg wash
9. Deep fry rolls in hot oil (350° F.)

Makes about 16 pieces