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Egg Rolls Recipe

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This recipe for Egg Rolls, by , is from Nichols Family Favorites, 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!

Neleen Nichols


Leftover Chinese food
Shredded cabbage
Egg roll wrappers
1 egg
Soy sauce
Oil for frying

Recommended buy not necessary:
Rice wine vinegar
Sesame oil
Oyster sauce
a good Teryaki sauce

Chop the leftovers into " pieces, give or take.
Shred the cabbage (or buy coleslaw cabbage). Place these in a bowl,
add the egg and a tsp of soy sauce (to start with). Mix it all up really good and taste for
seasoning (the egg won't hurt you). If it's bland, add more soy sauce and if you have it...
add a little of the vinegar and sesame oil, oyster sauce (tiny bit).

Lay out a few egg roll wrappers and place a good spoonful of your Chinese food
mix on each one. Wet the outside rims of the wrappers with water (use your fingertip).
Roll them up tight, like a burrito. Fry them in medium hot oil about 1" deep.
Turn them over to cook evenly. Drain on paper towels.

They are best served with sweet & sour sauce.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
About 30 minutes
Personal Notes:
Personal Notes:
This is my favorite thing to do with leftover Chinese food. The food is always so flavorful so
it's good without doing much to it. Anything is delicious in a crispy shell, too. These can be made
vegetarian very easily. And, they can be made from scratch if you're so inclined.




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