Egg Rolls

Egg Rolls

1/2 cup shredded cooked meat (I use chicken)
4 cups shredded/chopped cabbage
1/2 cup shredded carrot
1/2 cup shredded celery (but I don't usually use it)
1Tbs sugar
1 tsp salt
1/4 tsp pepper
1 tsp dark sesame oil
a dash dry sherry
1 package of egg roll wrappers

sometimes I throw in bean sprouts, water chestnuts, green onions, etc.

Mix all ingredients together.

Roll in egg roll wrappers, about 1/4 cup of filling (I use a little bit of water to seal the seam) and fry in a mild flavored oil until golden brown on all sides. I usually add a dash of the sesame oil to the frying oil to give it a little more flavor, but it's really subtle. Drain on paper toweling. Keep warm in a 200 degree oven while frying the remaining egg rolls. Serve with sweet and sour sauce and spicy chinese mustard.



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