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This recipe for HOMEMADE EGG ROLLS, by , is from FELLOWSHIP HAVEN COOKBOOK, 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!

Chip Hutchinson


1 lb. ground chicken (or choice meat)
2 tbsp. olive oil (or sesame oil, if you prefer that flavor)
3 cups shredded cabbage
1 cup carrots, grated
1/2 yellow onion, finely chopped
5-6 bunches fresh scallions, chopped
2 tbsp. soy sauce
1 pkg. store -bought egg roll wrappers
1 1/2 cup canola oil (for frying)

In a large skillet, heat oil. Add chicken or chosen meat and cook completely. Toss in cabbage, carrots, and onions and cook over med-high heat until softened, about 5-6 minutes. Toss scallions, soy sauce, stir to mix well and remove from heat. Set aside.
Spoon 2-3 tbsp. of chicken mixture into th3 center of each egg roll wrapper(with the wrapper set on the diagonal.) To roll up, bring the two tips of the diagonal toward the center, then roll tightly burrito-style.
Heat 1/2 "-1" of oil in a lg. skillet over med.-high heat. Gently transfer the egg rolls with a pair of tongs into the oil. Turn (with the tongs) every few minutes or until each side of the egg roll is lightly browned. Remove to a paper plate covered with a paper towel & allow any excess grease to drain from egg rolls.
Serve with favorite sweet and sour sauce.




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