| Chicken & Hamburger Egg Roll
6 cups of shredded cabbage
3 cups of thinly sliced celery
1/4 cup of shredded carrots
Water
Oil
1 1/2 pounds of (3 c. cooked) hamburger
1/2 cup of diced water chestnuts
3/4 cup of chopped green onion
2 cups of finely chopped chicken breast
4 tablespoons of soy sauce
1/2 teaspoon of pepper
Dash of salt
1 egg white
24 egg roll wraps |
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Bring cabbage and celery to a boil in a large pot of water and boil for 5 minutes. Drain and cool. In large skillet, stir fry hamburger in 2 tablespoons of oil then chicken, add onions and cook for 1 minute. Remove from skillet and heat. Then add everything together in the large bowl and mix well; set aside to cool. Then assemble with 1/2 cup mixture in each wrap. Seal the edges of egg roll wrap with egg white and press together. Fry in hot oil in a deep saucepan.
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