FAMOUS EGG ROLLS
1 hen, boiled, de-boned, and chopped
1 (14-ounce) can bean sprouts, drained and rinsed
Several green onions, chopped
1 small onion, chopped
1 cup chopped celery
1 (8-ounce) can sliced water chestnuts, drained
1 medium head of cabbage, shredded
1/4 cup soy sauce
2 (18-count) packages large egg roll wrappers
1 egg, beaten in a small bowl
Oil for frying
In a large bowl combine chicken, sprouts, chopped green onions, celery, water chestnuts, and cabbage. Sprinkle soy sauce over top and mix well by hand.
Open egg roll wrappers. Place one in front of you with one corner pointed toward you. Place a small amount of mixture in center of wrapper. Fold point closest to you over filling. Fold left and right points over filling mixture toward the center. Dip fingers into beaten egg; moisten remaining corner with egg. Roll egg roll away from you, sealing tip so all ingredients are sealed inside. Continue with all egg rolls.
Heat 3-4 inches of oil in a heavy Dutch oven. Place 3 egg rolls in hot oil. Cook until browned, turning rolls if needed in order to brown evenly. Drain egg rolls on a brown paper sack to keep them crisp. Good served with soy sauce or honey Dijon dressing.