2 cups cooked chicken, diced
2 cups shredded cabbage
1 cup bamboo shoots, diced
1/2 cup water chestnuts, chopped
1/3 cup mushrooms, chopped
1 Tablespoon dry sherry
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon pepper
1 package egg roll wraps
In large skillet, brown sausage until fully cooked. Add cooked chicken and cabbage. Cook until cabbage is tender. Add bamboo shoots, water chestnuts, mushrooms, dry sherry, salt, sugar and pepper. Cook for 5-10 minutes. Let cool.
To prepare, add 1/3 heaping cup sausage filling to each egg roll wrap. Coat edges of wrap with water and roll from corner to corner. Repeat until filling is gone. To cook, you may either deep fry for a few minutes on each side, or bake in 400 degree oven, lightly coating each roll with a little oil. Bake for 20-30 minutes until golden brown. Serves 10-12.
