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Egg Rolls Recipe

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This recipe for Egg Rolls, by , is from The Nelson Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marilyn Nelson
Added: Sunday, February 1, 2009


2 large diced onions
1 large chicken breast, cooked
1 lb. ground beef
1 can water chestnuts
1 lb. bean sprouts
1 can bamboo shoots
1 cup ground carrots
1 cup diced celery
1 cup diced cabbage
Egg roll wrappers

Brown onion in oil, then add beef. Season with chicken bouillon cubes. Add chicken and cook for 10 minutes. Remove from heat and add chestnuts, sprouts, carrots, celery and cabbage. Season with salt and Accent.

I process vegetables in food processor to chop up. Place 1-2 tbsp. of mixture in each wrapper. Seal with water and deep fry. Serve with sweet and sour sauce and fried rice.




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