Chicken Egg Rolls

• 2 c. chopped cabbage (1/2 head)
• 1/4 c. chopped celery (1 rib)
• 1/4 c. chopped green onions (3)
• 2 Tbsp. salad oil
• 1 (5 oz.) can chunk white chicken
• 1/4 c. chopped bean sprouts (1/2 can)
• 1 carrot, grated
• 1 Tbsp. soy sauce
• 1 egg, slightly beaten
• 10 egg roll wrappers
• 1 more egg, slightly beaten
• 1 qt. salad oil in which to fry

1. Filling:
2. In skillet, cook cabbage, celery and onions in oil until just tender.
3. Add chicken, bean sprouts, carrot, soy sauce and egg.
4. Mix with hands.
5. Place 1/4 cup filling in center of egg roll wrapper.
6. Roll up, folding in sides to enclose filling.
7. Seam edge with egg.
8. Fry egg rolls, a few at a time, in 375u0b0 oil until lightly brown.
9. Drain on paper towels.
10. Serve warm with soy sauce or other sweet and sour sauces.

cabbage, celery, green onions, salad oil, chunk white chicken, bean sprouts, carrot, soy sauce, egg, egg roll wrappers, egg, salad oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=762470 (may not work)