Egg Rolls
Chicken, Shrimp, Pork or
Vegetable
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This makes a great appetizer or an accompaniment for a Chop
Suey
dinner.
You can use the large Egg Roll wrappers that I did here,
or the smaller version, Wonton wraps if you want to
make mini Egg Rolls.

To make about 8 large Egg Rolls:
FOR CHICKEN EGGROLLS
a small can of chopped Chicken (or if you have leftover
Chicken you can cut that up to make about 1/2 Cup.)

FOR SHRIMP EGGROLLS
1/4 Cup or more of baby Salad Shrimp to make Shrimp Egg
Rolls. (or you can dice up cooked shrimp)

FOR PORK EGGROLLS
1/4 Cup or more of left over cooked pork, diced up (from ribs,
ham or tenderloin roast)

FOR ALL EGGROLLS and to make VEGETABLE Egg Rolls,
you'll also need these ingredients.

Egg Roll Wrappers (at least 8 for large Egg Rolls) OR
Wonton Wrappers (for mini Egg Rolls)
at least
3 Cups of shredded Cabbage. You can buy it
already shredded. (i.e. packaged to make coleslaw)
You'll also need
Vegetable Oil, enough to generously coat a
large saute pan about 1/4"
About 1 Cup of Bean Sprouts
Egg Roll Wraps (at least 8)
1/2 Cup Water Chestnuts
(or small can) finely chopped
1/4 Cup Onions (White, Red or Green) finely chopped
1/2 Cup Carrots, finely chopped
Small Celery Stalk, finely chopped
About 1/4 Cup Ginger slices, (from jar or use less if fresh)
finely chopped
At least 6-8 Eggs
Now in a large saute pan, put just a BIT of Oil, and saute the
Cabbage until soft. Remove with a slotted spoon and transfer to
a bowl. Let it cool a little.
Add one Egg and mix all the chopped Vegetables and mix.
If making Chicken, Shrimp or Pork Egg Rolls, add to this now.
Put some of the mix on the center of the Egg Roll wrapper.
Fold over, BUT not all the way- leave a small rim.
Remember those Eggs? Beat them.
Brush some of the Egg to seal.
Any kind of CLEAN brush will do. A kitchen, artist or wall painting
brush.
Fold sides over like you're making a little envelope.
Fold over to close. Place on cookie sheet lined with waxed paper or
large plate.
Brush both sides with the Eggs, then freeze for about 15 min.
Fry in Oil on medium heat until browned on both sides. Be careful
turning them over.
I am at times a hesitant cook. I don't like to have my Oil for frying too
hot. I'll heat it up under medium flame for a couple of minutes and
then slowly put the partially frozen Egg Rolls in with tongs. I don't
want the Oil to splatter from the shock of it.
Use a slotted spoon to remove to paper towels when browned.
Serve warm with Sweet & Sour and/or Chinese Mustard.