Instructions: Directions: For filling, heat the olive oil and add garlic, ginger and scallions. Saute for one minute. Add bean sprouts, carrots, mushrooms, and chicken. Saute for one minute. Add soy sauce and stir to combine. Add the arrowroot mixture and stir to thicken slightly.

Add the parsley, toss and remove from heat. Set egg roll wrapper on work surface with corner facing you. Place 2 tablespoons of filling the lower portion of wrapper and fold the bottom up bringing the sides in. Continue to roll to seal the filling. Seal corner by brushing beaten egg on it. In a large skillet, heat peanut oil. Pan fry the rolls until brown on all sides. Place on paper towels to drain. Serve with sauce.

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