Egg Rolls

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Preparation time:
Cooking time:

Difficulty: Medium - experience needed


1 pound Chinese cabbage
2 stalks celery
1/2 pound cooked shrimp
1/2 pound cooked chicken lives
10 water chestnuts
1/3 cup bamboo shoots
1 teaspoon salt
1 teaspoon sugar
liberal dash of pepper
1/2 teaspoon light soy sauce
1/4 teaspoon sesame oil
1 beaten egg
10 egg roll skins
2 cups oil


Boil cabbage and celery until very tender, Drain and squeeze out excess waer. Shred very fine and set aside to drain further. Parboil shrimp and fry or bake chicken. Mince both. shred water chestnuts and bamboo shoots. Mix all ingredients, except egg, together. Wrapp filling in egg roll skins and seal with egg. Heak oil in wok or deep fat fryer to 375 degrees F and drop in egg rolls. When skins turn light golden brown, remove from oil and drain. When cool, drop again into hot oil and fry until golden brown.


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