Egg Roll Chicken Filling
From: Denise, Sherbrooke, Quebec, Canada
Comments: If desired, use ham, shrimps or lobster meat instead of chicken.
Servings: Enough filling for 24 egg rolls
  • 4 cups [1 L] shredded cabbage
  • 1/2 cup [125 mL] diced onion
  • 1/2 cup [125 mL] diced celery
  • 2 teaspoons [10 mL] salt
  • 1 cup [250 mL] cooked diced chicken
  • 1 tablespoon [15 mL] soy sauce
  • 1 tablespoon [15 mL] peanut oil
  • 1/2 teaspoon [2.5 mL] pepper
  • 1/2 teaspoon [2.5 mL] m.s.g. [optional]
  • Into a bowl, mix together cabbage, onion and celery.
  • Sprinkle with salt and thoroughly mix; leave to rest for 15 minutes.
  • Press mixture through a sieve to eliminate all liquid.
  • Well mix in chicken dices, soy sauce, peanut oil, pepper and, if desired, m.s.g.