Egg Rolls

• 1 c. cooked, deboned chicken
• 1/4 c. chopped celery
• 3 c. shredded cabbage
• 1 small can water chestnuts (optional)
• 1/4 tsp. salt
• 1/2 tsp. Accent
• 1 whole egg (using very small amount of egg mixed with water)
• 1 pkg. dough wrappers (approximately 19 to 20 in pkg.)

1. In large bowl, add cabbage, celery, diced chicken, salt, Accent and egg.
2. Stir with wooden spoon until mixed good.
3. Place a large tablespoon on each wrapper at one corner.
4. Start rolling and fold corners in; have opposite corner moistened with egg and water mixture to seal.
5. Fry in hot oil, but not too hot, as they cook quickly.
6. Turn once; place on paper towels to drain.
7. Have a large platter ready before cooking to put egg rolls on as they brown.
8. We all love these egg rolls.

chicken, celery, cabbage, water chestnuts, salt, accent, egg, dough wrappers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=920166 (may not work)