"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chip's Egg Rolls Recipe

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This recipe for Chip's Egg Rolls, by , is from The 2007 Flemming Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chip & Melissa Westberry
Added: Thursday, June 28, 2007


1/4 cup onion, chopped
1/2 cup carrots, shredded
1/4 cup celery, chopped
3 cups shredded cabbage
1 cup chopped meat (chicken, shrimp, or pork)
2 tbsp. soy sauce
1 package eggroll wrappers
1 tbsp. cornstarch
2 tbsp. water
garlic salt

Stir-fry vegetables in a bit of oil until just tender. Drain and cool. Mix cornstarch and water. Moisten eggroll wrappers. Place a big tablespoon of mixture in center and wrap (fold one corner almost to other diagonal corner; fold other 2 corners inward and then roll). Seal edges with more of the cornstarch and water mixture to ensure they are sealed.

Fry in oil for 3 to 5 minutes, until golden brown. Serve with hot mustard or sweet and sour sauce.




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