Egg Rolls

• egg roll wrappers (12 or 14 in pack)
• 1 medium onion, diced
• 1 good size boneless chicken breast
• 1 1/2 Tbsp. cornstarch, mixed with cold water as for gravy
• 4 cloves garlic, chopped fine
• 8 oz. can beans sprouts, drained
• 2 Tbsp. corn oil to mix ingredients
• enough corn oil to cover when frying
• 1 1/2-inch piece ginger root, grated (1 Tbsp.)
• soy sauce to taste
• few flakes Accent
• dash of salt
• 1 tsp. sugar
• 1/2 medium head cabbage, chopped fine
• 3 or 4 carrots, chopped fine
• 3 eggs
• 1 large green pepper, chopped fine

1. Boil chicken until tender.
2. Remove and shred into cube sized pieces.
3. Scramble 3 eggs.
4. Set chicken and eggs aside.
5. In frying pan, heat 2 tablespoons corn oil until hot.
6. Saute onion until tender and starts to brown.
7. Add carrots and 1/2 of ginger root and cook approximately 2 minutes.
8. Add all cabbage; salt to taste. Stir and cook for a few minutes, covered (stirring occasionally). Add garlic, stir and cook about 2 minutes.
9. Add drained bean sprouts and green pepper; stir-fry for 3 or 4 minutes.
10. Add chicken and stir, then add soy sauce until brownish color (not too wet).
11. Add remaining ginger root and sprinkle with Accent to taste.
12. Add sugar and egg; stir-fry approximately 5 more minutes (add additional flavoring if needed).

egg roll wrappers, onion, chicken breast, cornstarch, garlic, beans sprouts, corn oil, corn oil, ginger root, soy sauce, accent, salt, sugar, head cabbage, carrots, eggs, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379922 (may not work)