Egg Rolls

Name: Egg Rolls
Ingredients: 1 c. cooked, deboned chicken; 1/4 c. chopped celery; 3 c. shredded cabbage; 1 small can water chestnuts (optional); 1/4 tsp. salt; 1/2 tsp. Accent; 1 whole egg (using very small amount of egg mixed with water); 1 pkg. dough wrappers (approximately 19 to 20 in pkg.)

8 ingredients

8 steps

Ingredients

1 c. cooked, deboned chicken
1/4 c. chopped celery
3 c. shredded cabbage
1 small can water chestnuts (optional)
1/4 tsp. salt
1/2 tsp. Accent
1 whole egg (using very small amount of egg mixed with water)
1 pkg. dough wrappers (approximately 19 to 20 in pkg.)

Directions

1

In large bowl, add cabbage, celery, diced chicken, salt, Accent and egg.
2

Stir with wooden spoon until mixed good.
3

Place a large tablespoon on each wrapper at one corner.
4

Start rolling and fold corners in; have opposite corner moistened with egg and water mixture to seal.
5

Fry in hot oil, but not too hot, as they cook quickly.
6

Turn once; place on paper towels to drain.
7

Have a large platter ready before cooking to put egg rolls on as they brown.
8

We all love these egg rolls.