"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chinese Eggrolls Recipe

  Tried it? Rate this Recipe:


This recipe for Chinese Eggrolls, by , is from The Marsue Adkins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marsue Adkins
Added: Thursday, January 8, 2009


Egg Roll Skins
2 1/2 to 3 lb. chicken breasts skinned and boned
1/2 lb ground pork ( sausage)
1/2 tsp. salt
1/2 tsp. cornstarch
Dash of pepper
1/2 tsp. Soy Sauce
2 1/2 lbs shredded cabbage

Brown meat, drain off grease, then add rest of head of Cabbage 2 1/2 lbs
Boil water to cover cabbage. Boil for 1 minute - drain - pour on cold water. Drain off and cool.
Optional; shrimp or mushrooms - stir into cabbage
Put on egg roll skins
Spread beaten eggs on corner
Deep fry in Wok




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!