Egg Rolls

Recipe from Shirley Crofts

Makes approximately 44 egg rolls

INGREDIENTS:
2 Packages Egg Roll Wraps (Found in health food aisle)
1 Can Chicken Broth
1 Cup Chopped Celery
3/4 Cup Chopped Yellow Onion
3 Packages Cole Slaw Mix
1 Cup Shredded Carrots (Cole slaw mix has some but I always add a little more)
1 1/2 Cups Cooked Pork, Chicken, or Turkey (Pork is our favorite)
4 Eggs
Dash of Season Salt
Soy Sauce
Vegetable oil (Approximately 5 cups)
La Choy Sweet & Sour Sauce

DIRECTIONS:
1. In large deep sauce pan, pour enough chicken broth to cover bottom. Add celery and onion and cook until soft.
2. Add pre-cooked meat and simmer 2 minutes.
3. Push vegetables and meat to outer sides of pan and add 4 eggs in center of frying pan, sprinkle with season salt, and scramble.
4. Once eggs are cooked, mix egg, veggies, and meat and add cole slaw mix. Add more chicken broth and 2 tablespoons soy sauce, cover, and simmer approximately 10 minutes or until cole slaw is soft.
5. When done, let cool and drain excess juice.
6. Wrap mixture in egg roll wraps.
7. In medium fry pan, add enough vegetable oil to cover egg rolls halfway once added to pan. Heat oil on medium high heat and once hot, cook egg rolls for approximately 1-2 minutes on each side or until crunchy and golden brown.
8. Serve hot with La Choy Sweet and Sour sauce and ham fried rice if desired.

*This makes a large quantity. You can either half the recipe or make the entire batch and freeze half of them before cooking them. Be careful when freezing to not allow egg rolls to touch each other until completely frozen. When defrosting, separate from each other so egg roll wrappers do not touch as they become slightly sticky and will tear.