For filling, chop chicken. Preheat a large skillet or wok over high heat; add cooking oil. Stir-fry chopped chicken and garlic in the oil for 2 minutes. Add the bean sprouts and celery. Stir-fry 2 more minutes. Mix the cornstarch in with the soy sauce, add the five spice powder. Add to the chicken mixture and cook until thickened. Cool to room temperature. Place an egg roll skin with one point toward you. Spoon 1/4 cup filling diagonally across and just below center of skin. Fold the bottom point of skin over the filling; tuck point under filling. Fold side corners over, forming an envelope shape. Roll up toward remaining corner; moisten point and press firmly to seal. Repeat with the remaining skins and filling. Fry egg rolls, 2 or 3 at a time, in hot oil (365F) for 2-3 minutes or till golden brown. Drain on paper towelling. Serve warm with plum Sauce. Plum Sauce: In a small saucepan, combine plum preserves, vinegar, soy sauce, garlic powder, ground ginger, and a dash of ground red pepper. Bring mixture to boiling, stirring constantly. Remove from heat; cool. Refrigerate in covered container overnight to blend seasonings. Origin: Better Homes and Gardens Pasta Book Shared by: Sharon Stevens Oct/91
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|Serving Size: 1 Serving (80g)|
|Recipe Makes: 8|
|Calories from Fat: 36 (26%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1g|
|Cholesterol 15.2mg||5 %|
|Sodium 201.1mg||7 %|
|Potassium 85.5mg||2 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 18.1g|
|Protein 6.3g||9 %|
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Calories per serving: 137
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