Soak mushrooms in warm water for 30 minutes; drain and chop, discarding stems. Chop chicken for filling. Stir-fry chicken and garlic quickly in 1 T hot oil about 2 minutes. Add vegetables, stir-fry about 3 minutes more. Blend soy sauce into cornstarch; stir in ginger root, sugar and salt. Stir into chicken minture; cook and stir until thickened. Cool. Place egg roll skin with one point toward you. Spoon 1/4 cup filling diagonally across and just below center of skin. Fold bottom point of skin over filling; tuck point under filling. Fold side corners over, forming an envelope shape. Roll up.

for 2-3 minutes or until golden brown. Drain on paper towels.