- 4 cups [1 L] grossly chopped cabbage
- 1 cup [250 mL] ground chicken or pork
- 1/2 cup [125 mL] grossly choppped onion
- 1/2 cup [125 mL] grossly chopped celery
- 1/2 teaspoon [2.5 mL] m.s.g. [optional]
- 1 tablespoon [15 mL] oil
- 2 teaspoons [10 mL] salt
- 2 teaspoons [10 mL] pepper
- 1 tablespoon [15 mL] soy sauce
- 1 box egg roll pastry sheets
- 1 egg white, beaten
- Oil
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- Into a food processor, finely chop together grossly chopped cabbage, ground chicken or pork, grossly chopped onion and celery, m.s.g. [if desired], oil, salt, pepper and soy sauce.
- Spoon 1 tablespoon [15 mL] mixture into the center of each pastry sheet.
- Brush all around with beaten egg white, sealing all edges.
- Deep-fry into hot [375°F / 190°C] oil, turning rolls once, until golden brown on both sides.
- Drain onto paper toweling.
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