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Heat The Oil In The Frying Pan; Add The Chicken And Garlic. Cook Until The Chicken Turns White. Add The Bean Sprouts, Waterchestnuts, Chives, Onion, And Ginger Powder, Stir Fry For 2 Minutes Or Until The Bean Sprouts Are Tender. Remove From Heat; Drain Any Excess Liquid From Pan. Lay One Egg Roll Skin On A Flat Surface; Cover The Remaining Skins With A Damp Towel To Keep From Drying Out. Place Approximately 3/4 Cup Of Mixture Slightly Below Center Of The Egg Roll Mixture. Fold Up The Bottom Corner So It Covers The Mixture; Fold The Left And Right Corners Toward The Center So They Overlap. Brush The Top Corner With Egg, Roll Up The Enclosed Filling And Seal. Repeat Until You Run Out Of Filling. Heat 2 Inches Of Vegetable Oil To 250 Degrees. Deep Fry 2-3 Egg Rolls At A Time. Turn 2-3 Times, Until Golden Brown, About 3-4 Minutes . Variations. Before Preparing Egg Rolls, Marinate The Meat For A Few Hours. This Can Be Done Using 1/2 Cup Of Soy Sauce With A Dash Of Ginger And Garlic Powder. Use 1/2 Cup Red Wine Vinegar For A Tangier Taste.
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