"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chinese Eggrolls Recipe

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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.

Contributor:  
Contributor:  
Marsue Adkins
Added: Thursday, January 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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