2 cans cooked chicken
1 (1 lb.) bag shrimp, cooked
1 bunch green onions, chopped (use green portions)
1 can water chestnuts (chopped)
1 head cabbage, chopped

Blend in: 1 sm. egg 1/4 c. butter, melted 1 tbsp. MSG 1 tbsp. soy sauce 2 tsp. sugar

Refrigerate mixture several hours, then drain well.

Egg roll skins: Place 1 tbsp. of mixture in center of skin and fold envelope fashion. Seal edges with beaten egg. Refrigerate or freeze. Deep fry 4-6 minutes.