| | Directions | | Boil chicken. Set aside to cool. Put oil in skillet and add cabbage, onion, celery, bell pepper and cook, stirring to keep from burning. When it starts to get tender, add salt, pepper and 1 tbsp. soy sauce. Mix and turn heat to low. Cube chicken and add to mixture and put in the the other tbsp. soy sauce. Turn off and let cool. When cool, strain in colander. Fill wrappers and fold closed. then fry until golden brown and serve. Makes approx. 30 egg rolls. |
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| Ingredients | | - |  | 2 packages egg roll wrappers |
| - | | 1 head cabbage (shredded) (large head) |
| - | | 2 onions (chopped) (medium) |
| - | | 1/2 cup chopped celery |
| - | | 1 Bell Pepper (Chopped) |
| - | | 1 package boneless skinless chicken breast |
| - | | 1 tablespoon chicken base seasoning |
| - | | 2 tablespoons soy sauce |
| - | | Black pepper to taste |
| - | | 2 tablespoons oil |
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