Chicken and Shrimp Eggrolls

1/4 cup diced chicken breast
1/4 cup diced shrimp
1/4 cup oil
1/4 cup chopped spinach
1/2 cup finely shredded cabbage
1/4 cup julienne leek
1 tablespoon minced gingerroot
1 tablespoon minced garlic
1 teaspoon soy sauce
1/2 teaspoon sugar
4 eggroll wrappers

In a skillet saute chicken and shrimp in oil over moderately high heat until three-quarters done. Add spinach, cabbage, leek, gingerroot, and garlic and cook until just wilted. Add soy sauce, sugar, and salt and pepper to taste and combine well. Let drain in a colander. Arrange 1 eggroll wrapper on a work surface lightly sprinkled with cornstarch.

Put 1/4 cup filling in the center. Fold bottom corner over filling and tuck it under filling. Fold sides over bottom flap and roll up over top corner. Make 3 more eggrolls in the same manner. In a deep fryer heat vegetable oil to 350?F. Put eggrolls in fryer basket (but do not overlap). Deep fry until eggrolls float and are golden brown. Let drain in basket for 1 minute. Serve with mustard and chili sauce.