Chinese Pork or Chicken Rolls

• 36 cooked egg roll crepes (, see Chinese Egg Roll Wrap)
• 3 cups Chinese cabbage, finely chopped (use regular cabbage if not available)
• 1 (6 ounce) can water chestnuts, chopped
• 13 cup green onion, chopped
• 1 pinch salt
• 3 cups boiling water
• 2 tablespoons light soy sauce
• 14 cup catsup
• 1 tablespoon fresh lemon juice
• 1 tablespoon honey
• 2 cups minced pork or 2 cups chicken, browned & cooked
• 1 egg
• lite olive oil

1. In a large bowl combine the cabbage, water chestnuts& green onion.
2. Pour the boiling water over them and let stand 5 minutes.
3. Drain completely, let all the water drain off.
4. Stir in the pinch of salt, soy,catsup, lemon juice, honey& pork (chicken).
5. Place about two tbsp on each crepe.
6. Fold up the bottom of the crepe then fold in the sides and finally bring down the top.
7. Brush overlapping edges with the beaten egg and seal (press together).
8. Carefully drop the crepes into about 1 inch of HOT oil (or use deep fryer 350F).
9. Fry until crisp brown.
10. Drain on paper towel.

egg roll, chinese cabbage, water chestnuts, green onion, salt, boiling water, soy sauce, catsup, lemon juice, honey, pork, egg, olive oil

Taken from www.food.com/recipe/chinese-pork-or-chicken-rolls-19232 (may not work)