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Egg Rolls Recipe

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This recipe for Egg Rolls, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Baker - wife of retiree Dick Baker
Added: Tuesday, February 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. Won Ton wrappers
4 c. raw minced cabbage
1/2 c. chopped celery
Salt and Pepper to taste
1/2 c. minced shallots (or scallions)
1 c. cooked chicken or turkey, diced
1 tsp. oil
1 large egg separated with white retained
Peanut oil for frying
1 tsp. soy sauce

Directions:
Directions:
Filling:
Combine all ingredients (except the won-ton wrappers) and mix well. Place 1 1/2 tbsp filling in the center of each Won Ton Square. Fold over and press sides together, dampening with a little egg white. Deep fry in hot peanut oil at 375F for 5 minutes or until it turns brown.

To Freeze:
Deep fry in hot oil for 1 minute. Place egg rolls in a single layer on tinfoil and wrap securely. Freeze until needed, then deep fry 5-6 minutes in hot oil.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
15 minutes preparation time; 5-10 minutes cooking time
Personal Notes:
Personal Notes:
Simple dough can be made and used instead of buying won-ton wrappers. Use 2 C flour, 1 egg, C water, and 1 tsp salt. Mix then let stand for 2 hours. Roll thin and cut to 4 " squares.

Thanks to Sue Savy, my sister Marlene, and ORT ''73-''74

 

 

 

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