- 4 cups [1 L] chopped cabbage
- 1/2 cup [125 mL] chopped onion
- 1/2 cup [125 mL] chopped celery
- 1 cup [250 mL] cooked chicken
- 1 tablespoon [15 mL] soy sauce
- 1 tablespoon [15 mL] olive oil
- Salt and pepper, to taste
- Frozen egg roll pastry sheets, thawed
- Oil
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- Into a food processor, mince together chopped cabbage, onion and celery.
- Very finely dice coked chicken; mix together with minced vegetables.
- Let stand for 15 minutes.
- Very well drain, reserving liquid for soups.
- Fill egg roll pastry sheets with mixture; well seal center and ends.
- Deep-fry into hot oil, until golden brown.
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