Note: Dad often made these for special occasions. They were always served with plum jam. Can also be served with sweet and sour, duck, or hot mustard sauce.
Slice two pounds of celery very thin. Shred two pounds of cabbage. Cook celery and cabbage in separate pots of salted, boiling water. Cook celery five minutes after water returns to a boil. Cook cabbage three minutes the same way. Cool in running water. Drain. Press water out.
Combine the following and mix well. Should be cool before using to roll.
1 pt bean sprouts
4 oz water chestnuts, chopped
4 oz bamboo shoots, chopped
1 pt ground chicken (or can use shrimp, ground pork, or a combination)
4 oz scallions, chopped
1/4 tsp white pepper
1/2 tsp salt
1/2 tsp sugar
1 oz soy sauce
1/4 tsp garlic powder
Add cooked celery and cabbage to mixture.
Roll in egg roll wraps. Fry at 360 to 375 degrees until golden brown. Cool. Freeze if desired and refry until thoroughly heated and crisp.
