~Egg Rolls~ submitted by CINN
	Filling: Chicken, cooked, deboned and shredded...or can use any other type of meat you prefer..except ham (too salty) 1 bag of coleslaw salad mix (already shredded cabbage) 1 bunch green onions, chopped 1 small pkg salad shrimp, cooked (optional) 1 small can mushroom pieces (optional) Seasoning to taste **************** 2 pkgs egg roll wrappers (found in the produce section) sweetnsour sauce, soy sauce, and/or chinese mustard deep fryer 1 egg, beaten in small bowl Stir fry the cabbage mix till just wilted in small amount of oil. In large bowl, combine all filling ingredients and let sit for a few minutes until cool enough to handle. To wrap eggrolls: Place 1 wrapper flat on counter diagonally. Fill with approximately 1 HEAPING TBSP of filling and center on wrapper. Fold bottom corner over and tuck under filling. Fold right corner, then left corner over filling in center. . Roll up to top corner. Brush beaten egg on end of top corner to use as 'glue' to keep egg roll wrapper together. NOTE: Be sure to fold wrapper tight with no openings for oil to get into roll. Deep fry until golden brown. The egg rolls will float so you must keep them under the oil for all sides to cook or turn them. The frying won't take very long on medium high heat. After frying, stand them on end in paper towel lined baking dish. Use several paper towels to drain the oil from the egg rolls. Eat immediately with sauce(s). Number Of Servings:25-50 depending on how big you make them Preparation Time:45 min