Chicken Eggrolls

Directions

1. 1
   Boil chicken until meat is falling off easily.
2. 2
   Debone it and put in food processor on medium speed for 1 minute.
3. 3
   Cut scallions into one-inch pieces and set apart.
4. 4
   Put all vegetables into food processor one by one and cut into small one-inch pieces or smaller. Pour small amount of oil into pan and put scallions in first. Saute 2 minutes, then gradually add rest of veggies, starting with the carrots, celery, bamboo shoots, mushrooms and bean sprouts. Continue sauteing 3 minutes; do not overcook.
5. 5
   Add 2 teaspoons of soy sauce and mix well together with the chicken.
6. 6
   Roll into wrappers and seal with water.
7. 7
   Sprinkle cornstarch over wrappers before wrapping.
8. 8
   Deep fry one by one until golden brown.