| 3 | tb | Oil, for frying |
| 2 | sl | Fresh ginger root, size of a quarter |
| 1 | | Clove garlic, crush and peel |
| 6 | oz | Fresh shrimp, shelled and deviened |
| 1/2 | | Egg white |
| 8 | | Chinese dried mushrooms, soak until spongy |
| 6 | | Water chestnuts, sliced |
| 3 | c | Fresh bean sprouts |
| 1 | c | Bamboo shoots, shredded |
| 2 | | Scallions, cut in 1 1/2" lengths then, shredded |
| | Chicken Mixture, Blanched |
| 8 | oz | Chicken breasts without skin, boneless, matchstick |
| 1 | ts | Cornstarch |
| 1/4 | ts | Sugar |
| 1/2 | | Egg white |
| | Sauce Mixture, mix in bowl |
| 1 | tb | Black soy sauce |
| 2 | tb | Thin soy sauce |
| 1 | tb | Sesame oil, (Oriental variety) |
| 1 | ts | Cornstarch |
| 1 | tb | Water |
| 3/4 | ts | Salt, if desired |
| 20 | | Spring roll skins, or egg roll skins |
| 1 | | Egg yolk |
| 4 | c | Oil, for frying |
| | Plum sauce dip |
| | Mustard-oil dip |
| | Soy-Vinegar dip |
