Egg Rolls - cooking recipe

Ingredients

1 c. cooked, deboned chicken
1/4 c. chopped celery
3 c. shredded cabbage
1 small can water chestnuts (optional)
1/4 tsp. salt
1/2 tsp. Accent
1 whole egg (using very small amount of egg mixed with water)
1 pkg. dough wrappers (approximately 19 to 20 in pkg.)

Preparation

In large bowl, add cabbage, celery, diced chicken, salt, Accent and egg.
Stir with wooden spoon until mixed good.
Place a large tablespoon on each wrapper at one corner.
Start rolling and fold corners in; have opposite corner moistened with egg and water mixture to seal.
Fry in hot oil, but not too hot, as they cook quickly.
Turn once; place on paper towels to drain.
Have a large platter ready before cooking to put egg rolls on as they brown.
We all love these egg rolls.