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Spring Rolls

Ingredients

- 8 ounces Cooked chicken
1 tablespoon vegetable oil
1 cup finely shredded Napa cabbage
1 cup mung bean sprouts
1 cup finely shredded celery
1 scallion, finely shredded
1/2 cup canned shredded bamboo shoots, rinsed and drained
1 1/2 teaspoons thin soy sauce
1/4 teaspoon ground white pepper
1 package (4 ounces) spring roll wrappers
1 tablespoon all-purpose flour
1 quart vegetable oil

1. Cut the chicken into fine julienne pieces and set aside.
2. Heat oil in a wok or skillet over high heat until hot but not smoking. Add  chicken, cabbage, bean sprouts, spring onions, bamboo shoots, bell pepper and carrots. Stir-fry 2 to 3 minutes, or until the cabbage and carrots are just limp. Add soy sauce, salt and pepper, remove from heat, and keep aside to cool.
3. In a small bowl, combine flour with five teaspoons of water. Place the spring roll wrappers on a tray and cover with a dampened cloth.
4. Place 1 wrapper on the cutting board with a corner facing you. Spread about 1/4 cup of the mixture near the bottom corner. Fold the corner nearest you over the mixture. Roll the wrapper up once, fold both sides into the center. Then roll up, sealing last edge with flour mixture. Set aside seam-side down and cover with a dampened cloth. Repeat with remaining wrappers.
5. In a wok or saucepan, heat oil over high heat until oil temperature reaches 375F. Carefully fry  4 to 5 spring rolls at a time, until golden brown, turning rolls to ensure even browning, about 3 minutes.
6. Remove with a slotted spoon and place on absorbent  paper towels. Repeat with remaining spring rolls.
Serve immediately.