"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Egg Rolls Recipe

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

Contributor:  
Contributor:  
Kathleen Dunn and Elizabeth Dunn

Category:
Category:

Ingredients:  
Ingredients:  
**This is the basic idea of how we make egg rolls. We don't measure most items but have done our best to guess.

3-4 medium chicken breast
1 head of cabbage (medium to large)
Garlic salt
Salt and pepper
Sugar
Oil
Egg roll wrappers

Directions:
Directions:
Prepare the chicken-- lay chicken on plate and season with garlic salt and salt. Cook in microwave until done. Cool. Then break it up and put in food processor for a minute - it's not finely chopped but smaller than bite size. Set aside. (You will save out approximately 1/2 cup for fried rice if you are going to make this.)

To prepare cabbage-- quarter cabbage, then finely slice into strips less than a 1/4 of inch. In large sauce pan pour a little oil in the bottom, then a layer of cabbage. Over cabbage pour a little more oil and continue to layer until you fill the pan. On medium heat you will stir fry. Be sure to salt and garlic salt the cabbage when you start. Cabbage will start to wilt down - don't let it get soft - it should still have some crunch. At this time start adding sugar to taste. It will take more sugar than you think - at least a half to three-fourths of a cup. Add in chicken and stir. At this point taste again and adjust salt and sugar until you think it taste good. Remove from heat, strain as there will be a lot of water.

Make egg rolls-- Have the bowl of chicken/cabbage mixture and a cup of water next to you. With egg roll wrapper on counter rub edges with water using your finger so that it will seal when rolled. Place a scoop of mixture in center and roll up. Put aside as you finish making all egg rolls.

Cook the egg rolls-- Heat oil in large sauce pan to deep fry over medium to high heat. We use the same one that we cooked the cabbage in. Place 2 to 3 egg rolls in at a time - as many as you can handle. Keep turning them so they brown on all sides. You have to stand there and watch them carefully. Remove from oil when completely browned and place on paper towels to drain and cool a little. When finished cooking egg rolls, we cut remaining egg roll wrappers into 2 inch strips and cook in oil - they cook very quickly. Remove and immediately salt. These are tasty!

Personal Notes:
Personal Notes:
We serve these with fried rice and pineapple chunks. Be sure to have hot mustard and sweet and sour sauce to serve with egg rolls if you like.

 

 

 

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