Instructions: PREPARATION: Mix all ingredients except the last 3. Let flavor intermingle for several hours or overnight. WRAPPING: Cut filo dough lengthwise into 4 equal strips (each about 4 inches to 41/2 inches wide). Brush 1 strip with a little oil (Ms. Yee uses her fingers) and lay another strip on top. Brush the second strip with same amount of oil. Place 1 tbsp. filling on 1 end of the strip, shaping filling into a cylinder. Roll filling up once, then fold left and right side of strip 1/2 inch lengthwise to enclose the filling.

Continue rolling filling all the way to the end of strip. Seal with beaten egg. Repeat procedure with rest of the filo dough. COOKING: Heat oil in wok over medium high heat. Deep fry chicken rolls until golden. Drain on paper towels. Cool slightly before serving. DO AHEAD NOTES: Cook ahead.

Keeps crisp for 2 hours. Good at room temperature also. To reheat, briefly deep fry in w ok again or in preheated 350 degree oven for 7 to 8 minutes. Rolls can also be refrigerated. But be sure to bring them back to room temperature before deep frying again, unless you are reheating by oven, in which case, they can go directly from refrigerator to oven.

COMMENTS: These are so good you will not be able to stop eating them until they are ALL GONE! Following is a variation in which Ms. Yee uses fresh pork. Same ingredients as in the chicken recipe, only she substitutes 1/2 lb. pork (finely minced). Marinate pork in the same seasoning as in the chicken recipe. Stir fry pork in 1 tsp. oil and stir in the following sauce mixture: 1 tbsp. each of cornstarch and chicken broth; 1/4 tsp. vinegar; 1/2 tsp. each of light soy sauce, sherry and sesame oil. Cool mixture completely before wrapping.

Rhoda Fong Yee.

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