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
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.
