1 bag shredded cabbage with carrots
2 cups shredded chicken or canned chicken
4 cubes chicken bouillon or instant bouillon
1/2 gallon oil for deep frying
egg roll wraps

Cook cabbage, carrots, and chicken with bouillon until boiling. Drain all liquid. Using towel or paper towels make sure mixture is dry. Fold into egg roll wraps as shown on package. Quick, easy and tastes wonderful.

Submitted by: Kimberly Seiwert