vegetable oil (enough to fry eggrolls in a frying pan, approximately 1-2 inches)
1 chicken breast, cooked and sliced
4 or 5 small stalks of bok choy, sliced lengthwise
1 medium onion, sliced in thin strips
1 package mushrooms (about 2 cups when sliced)
1 tablespoon cornstarch
1 tablespoon of cold water (or more if necessary)
Stir-fry the vegetables in vegetable oil until cooked but still a little crunchy. Add the pre-cooked chicken and mix in. Add the bean sprouts at the end for one minute.
Sprinkle with soya sauce and lightly salt.
Mix the cornstarch with water until a loose paste.
Place a tablespoon of the vegetable mixture in the centre of the eggroll wrap. Fold in two opposite corners to meet in the middle. Brush the cornstarch/water mixture around the edges of the eggroll wrapper. Then roll up from one unfolded side making sure to completely seal the eggroll.
Heat the vegetable oil until medium-high in a large frying pan. Gently place the eggrolls in the oil and cook until golden brown on both sides.
Remove and drain on paper towels.
Serve with plum sauce.