Chinese Chicken Appetizers

Directions

1. For filling, chop chicken. Preheat a large skillet or possibly wok over high heat; add in veg. oil. Stir-fry minced chicken and garlic in the oil for 2 min. Add in the bean sprouts and celery. Stir-fry 2 more min. Mix the cornstarch in with the soy sauce, add in the five spice pwdr. Add in to the chicken mix and cook till thickened. Cold to room temperature. Place an egg roll skin with one point toward you. Spoon 1/4 c. 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 possibly 3 at a time, in warm oil (365F) for 2-3 min or possibly until golden.
2. Drain on paper toweling. Serve hot with plum Sauce.
3. Plum Sauce: In a small saucepan, combine plum preserves, vinegar, soysauce, garlic pwdr, grnd ginger, and a dash of grnd red pepper. Bring mix to boiling, stirring constantly. Remove from heat; cold. Chill in covered container overnight to blend seasonings.