Chicken Egg Rolls

8 oz. mushrooms, washed and coarsely chopped
1 Chinese cabbage
2 carrots, shredded
5 boned chicken breasts, cut in 1-inch cubes
1 medium onion, chopped
2 tbsp. vegetable oil
2 tsp. garlic powder
1/2 tsp. pepper
1/4 cup soy sauce
1/4 cup white wine or chicken broth
2 tbsp. cornstarch
3 tbsp. water
8 oz. water chestnuts, sliced
1 pkg. egg roll wraps

1. Microwave all veggies, except water chestnuts and onion, in a large bowl for 4 minutes on High. Stir and cook 2 minutes longer on High.

2. In a wok, stir-fry chicken and onion in 2 tablespoons oil. Add all the seasonings.

3. When bubbly, add 2 tablespoons cornstarch mixed in 3 tablespoons water. Cook until thick. Add vegetables and water chestnuts. Cool completely.

4. Divide mixture between wraps. Wrap and deep-fry. Serve hot with your favorite dishes and sweet-and-sour sauce or hot mustard. Superb.