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Egg Rolls Recipe

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

Carole Otto Lockwood
Added: Monday, October 19, 2009


1/2 Cup Chicken, cooked and shredded
1 tsp cooking sherry
1 tsp corn starch
1/4 tsp salt
4 Cups Green Cabbage, shredded
1 Cup Celery, shredded
1/2 Cup Carrot, shredded

1 Tbsp Sugar
1 tsp salt
1/4 tsp sesame oil (or Chinese Chicken salad dressing)
16 egg roll skins

Flour paste:

2 Tbsp Flour
2 Tbsp Water

Dipping Sauce:

2 Tbsp Soy Sauce
2 Tbsp White vinegar
1 Tbsp ginger root, minced

Oil for frying

Add sherry, cornstarch and salt to meat and mix thoroughly. Heat wok and 4 Tbsp oil. Stir fry meat until color changes; drain.

Put vegetables into boiling water and cook for 10 seconds. Remove and drain. Add meat, sugar, salt, pepper and sesame seed oil. Toss lightly. Divide mixture into 16 portions for filling. Put filling into wrap center. Roll bottom and sides. Moisten end with paste and continue to roll. Each egg roll should be 4 inches long. Deep fry 4 minutes or until golden brown (for a lighter option, you can bake in an oven, turning once during cooking).

Combine soy sauce, vinegar and ginger root for dipping sauce.




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