1 small chicken breast, whole
1 clove garlic, minced
1 tbsp oil
1 cup Chinese cabbage, chopped
1/2 cup pea pods, chopped
1/4 cup water chestnuts, chopped
2 tbsp onion, chopped
1/2 cup crab meat, cooked or canned
1 egg, beaten
2 tbsp Soya sauce
1 tsp dry sherry
1/4 tsp salt
1/4 tsp pepper
40 wonton skins or 6 egg roll
Cooking oil for deep frying

Chicken & Crab Filled Egg Rolls

1. Skin, split, and bone chicken, finely chop.
2. In skillet, stir-fry chicken and garlic in the hot cooking oil about 2 minutes. Add vegetables and stir-fry 2-3 minutes more.
3. Flake crab, chicken-vegetable mixture, egg, soy sauce, sherry, salt and pepper. Cool slightly.
4. Wrap wontons or egg rolls. Fry, a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until brown.
5. Using a slotted spoon or wire strainer, remove wontons or egg rolls. Drain on paper toweling.
6. Serve hot with ketchup.