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
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