In a large skillet with 2 tablespoons of hot oil, saute chicken, mushrooms, onion and garlic until chicken is cooked. Stir in cabbage, water chestnuts & sprouts until heated throughout. Remove from heat. In a small bowl, stir together soy sauce and sherry. Whisk in egg until blended. Pour mixture over chicken mixture. Mix well. On a board, place 1 spring roll facing host. Spoon about 1/4 of filling on center half of skin. Fold bottom point of skin over filling, tucking point under filling. Fold side points over filling, then roll up skin toward remaining top corner. Moisten top point with a little water, folding over and pressing to seal. In deep skillet with hot oil, fry spring rolls until brown. Drain on paper towels. Serve warm with soy sauce for dipping. Approximately 8 minutes. Per serving (excluding unknown items): 1277 Calories; 81g Fat (59% calories from fat); 123g Protein; 4g Carbohydrate; 371mg Cholesterol; 2424 mg Sodium By Patty
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|Serving Size: 1 Serving (379g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 243 (22%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 211.5mg||65 %|
|Sodium 2189.3mg||75 %|
|Potassium 603mg||16 %|
|Total Carbohydrate 175g||51 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 166.3g|
|Protein 38.2g||55 %|
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Calories per serving: 1116
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