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Egg Rolls

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Egg Rolls



  • 1 Rotisserie chicken
  • 1 Cabbage
  • 40 Egg roll wrappers
  • 2 Carrots
  • Parmesan cheese
  • Garlic powder
  • Onion powder
  • Hot sauce (e.g. Frank's RedHot)
  • Black pepper
  • Cumin
  • Sea salt
  • Chives
  • Dill weed


1.   Pre-heat the deep fryer to 350° F.

2.   Bake chicken according to package directions.

3.   Shred carrots using a potato peeler.

4.   Finely dice cabbage like you would for cold slaw.

5.   Cut chicken into tiny strips.

6.   Place cabbage, carrots, and chicken into a pan.

7.   Spice the mixture with the remaining ingredients. (See "Notes" below)

8.   Heat at medium temperature and stir constantly. Continue until vegetables soften.

9.   Wrap the cabbage mixture with the egg roll wrappers, as if your were making burritos. Use water to help seal the wrapper. Simply moisten and stick it together.

10.                Place the uncooked rolls into a deep fryer.


A deep fryer is necessary for this recipe.   :snip:

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