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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.

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




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