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Egg Rolls Wraps & Egg Rolls Recipe

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This recipe for Egg Rolls Wraps & Egg Rolls is from Meals by Design, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Egg Roll Wraps
2 c. sifted flour
1 tsp. salt
1 egg
1/2 c. ice water
Cornstarch

Egg Rolls
1 bag shredded cabbage with carrots
2 cups shredded chicken or canned chicken
4 cubes chicken bouillon or instant bouillon
1/2 gallon oil for deep frying
*egg roll wraps
Directions:
Directions:
Egg Rolls Wraps: Sift flour and salt into a large bowl. Make a well and add eggs and water Stir with a fork until dough holds together and leaves bowl clean. Turn out onto lightly floured surface, knead until smooth - about 5 minutes. Cover dough with the bowl and let stand for 30 minutes.
Divide into fourths. Dust pastry board with cornstarch. Roll each fourth to a 14 x 11 inch rectangle. Cut into 3 1/2 inch squares. (The cornstarch prevents them from sticking together). Makes 24.

Egg Rolls: Cook cabbage, carrots, and chicken with bouillon until boiling. Drain all liquid. Using towel or paper towels make sure mixture is dry. Fold into egg roll wraps as shown on package. Quick, easy and tastes wonderful.

 

 

 

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