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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Egg Rolls Recipe

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This recipe for Chicken Egg Rolls, by , is from Family Recipes From Bea And Mildred, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mildred Toof


1 Large Onion, Diced (about 1 cup)
1 cup Celery, Thinly Sliced
1 teaspoon Salad Oil
1 tablespoon Soy Sauce
2 cups Diced Cooked Chicken

4 Eggs
1-1/2 cups Water
1-1/2 cups, Sifted Water
1 teaspoon Salt
Peanut or Salad Oil

To make the filling: Combine onion, celery and salad oil in small saucepan, Cover and cook over low heat about 10 minutes or until soft. Stir in soy sauce and pour over chicken. Let stand while making pancakes.

To make pancakes: Mix all the ingredients together, add filling, and chill over night.





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