Chicken Egg Rolls

12 TortillaLand^® All Natural Uncooked
Flour Tortillas
1 lb. cooked, boneless chicken, dark meat
1/2 lb. fresh bean sprouts
2 carrots, thinly sliced
1/2 c. green onion, sliced
1/2 c. fresh cilantro, minced
2. Tbsp. peanut oil
2 large, fresh cloves garlic, minced
1/4 c. soy sauce
2 Tbsp. fresh ginger, peeled, minced
2 Tbsp. corn starch
1/4 c. water
Salt to taste

In a large pan, heat oil over medium high heat. Add chicken, garlic and ginger and sauté until well done. Add carrots, bean sprouts and green onion to the chicken mixture, and season with salt and soy sauce. Dissolve corn starch in water and add to mixture. Bring mixture to a boil and cook a few additional minutes. Add cilantro and remove from heat. Cool down and keep refrigerated.
Cook TortillaLand® All Natural Uncooked Flour Tortillas according to package instructions and set aside to cool. Cut tortillas in half and stuff each with chicken filling. Roll tightly to form egg rolls. Fry each egg roll until golden brown.