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Gail's Chinese Egg Rolls

Recipe Link: http://recipecircus.com/recipes/JaneyCanuck/eggrolls.htm

List of Ingredients




Filling:

4 cups uncooked cabbage, firmly shredded
1 cup cooked chicken
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 tsp corn oil
2 tsp salt
1/2 tsp pepper
1 tbls Soya Sauce

Note: Cooked shrimp, lobster or other leftovers can be subbed for the chicken.

Dough

2 1/2 cups flour
1 cup cold water
2 large or 3 small eggs, well beaten



Recipe



Combine chicken, onions, celery, cabbage, oil, pepper and soya sauce in a deep bowl. Mix throughly. Let stand 20 minutes.

Prepare the dough. Place flour in a bowl. Add eggs. Add water and stir till the mixture forms a ball. Refrigerate for 4 hours. Roll out the dough. Cut into 4 inch squares.

Before adding the egg roll mixtire, fold the egg rolls. Mositen the edges of the dough with a beaten egg. Place the filling in a drainer and press hard to reduce the extra mositure into the veggies.

Fold edges one on top of the other, pressing firmly. Then press on both ends firmly to close the openings.

Cook the egg rolls by dropping them in hot corn oil. Cook 4-5 minutes @ 375º until golden brown.

To freeze eggs rolls:

Cook 3 minutes only. Freeze and when needed, thaw and cook for 3-4 minutes.

These are the best egg rolls and the egg roll dough is much better than the wrappers available in stores!!