1 lg. head cabbage
3 lg. carrots
3/4 c. frozen peas
1/2 c. onion, diced
12 oz. cooked shrimp or 12 oz. cooked, boned chicken
Soy sauce to taste (about 1/2 c.)
Pre-prepared wrappers (in produce dept. of grocery store)
1/2 c. flour
1/8 c. water
Cooking oil

Shred, dice or grate cabbage and carrots. Add peas and onions in a saucepan. Cover with water and boil all four ingredients. After it boils, let simmer for 5 minutes and drain. Dice chicken to bite size. Add chicken or shrimp and soy sauce. Mix well. Follow directions on wrapper to wrap. Keep ingredients as tight as possible. Mix 1/2 cup flour with water to form an edible paste to keep ends down. Deep fry in skillet of oil or fry daddy. Makes 20 egg rolls.