Ingredients
2 to 2 ½ lbs chow mein meat
6 green onions or 1 large reg. Chopped
2 cans water chestnuts, sliced
1 large head cabbage
3 Tbls soy sauce
½ tsp Accent
2 tsp salt
2 pkg egg roll skins (about 18 in a pkg)
Directions
Brown meat and onions. Drain well. Cut cabbage in ½ and boil about 4 minutes. Drain and chop coarsely. Slice water chestnuts. Add all remaining ingredients. Place about 2 big Tbls of mixture on each skin. Roll one corner of skin over mixture, then fold ends over and continue with last corner. Use a little water to seal edges. If a tear develops, use a dab of beaten egg to seal. Fry egg rolls in oil in deep fryer about 3 at a time, 375 degrees until nicely browned. Can be eaten immediately or frozen and then baked in 350 over for 20-25 min. Makes about 36 egg rolls.
Cut in ½ if serving as an appetizer.