1 small onion, diced
1 lb boneless chicken breast, diced
1 small bunch broccoli, chopped, stems peeled and diced
1/4 lb mushrooms, chopped
Mung beans or alfalfa sprouts -- a large handful
2 Tbsp oyster-flavored sauce
3 Tbsp reduced-sodium soy sauce
1 tsp sesame oil
1/2 package sugar substitute, or 1 tsp sugar
2 packages eggroll wrappers
Peanut oil for frying (1 whole bottle)
Plum sauce (a.k.a. duck sauce), for dipping
TO MAKE THE FILLING: In a nonstick frying pan or wok over medium-high heat, saute onion in 2 Tbsp peanut oil for 2 minutes. Add chicken, and cook for 3 minutes, turning constantly. Add broccoli, mushrooms and bean sprouts, and cook 5 minutes. In a small bowl mix oyster sauce, soy sauce, sesame oil and sugar substitute, and add to broccoli mixture. Cook for 2 more minutes, stirring constantly, and set aside to cool for 10 minutes or more.
Fill wok half way with remaining peanut oil (or if you have a deep-frying contraption, use that), and heat to a medium-high temperature. While the oil is heating, begin to fill the eggroll wrappers. Place 1-2 tsp of filling in the lower third of a wrapper, fold the bottom up over the mixture, then fold the sides in and roll the wrapper. Seal with a dab of water. (Folding directions are on the back of the eggroll wrapper package.) Fry 3 or 4 at a time for 2 minutes, or until golden brown. Drain on paper towels. Serve with plum sauce.