Egg Roll and Egg Roll Skins

Jackie Hancock

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

(Add stir-fry to make a main dish)

  • 1/2 cup celery, finely chopped
  • 1 1/2 to 2 cup cabbage, shredded
  • 3 tbsp oil
  • 1 1/2 cup chicken, diced
  • 1 clove garlic, minced
  • 1/4 cup soy sauce
  • 1/4 cup Egg Beaters (or 1 egg)

Parboil celery and cabbage in 1 cup water. Drain and set aside. Heat oil in skillet, add chicken. Fry 3 minutes, stirring constantly. Add remaining ingredients and cook for 5 minutes including parboiled celery and cabbage mixture.

Place about a tablespoon of mixture at 1 corner of the egg roll, fold over once, then fold over 1 side then the other; finish up by folding the rest of the way. At the end of the roll, using a pastry brush, brush a small about of Egg Beater on the top of the skin and fold last time. (It seals the skin on roll. Fry in enough oil to cover egg roll half way.)


  • 3/4 cup flour, sifted
  • 1 Tbsp cornstarch
  • 1 tsp salt
  • 2 eggs, beaten (or 1/2 cup Egg Beaters)
  • Pinch of sugar
  • 1 1/2 cup water
  • 1/4 cup oil

Sift flour, cornstarch, and salt into a bowl. Beat eggs and a pinch of sugar. Add water slowly beating until batter is smooth. To make each skin, grease a hot 6 inch skillet with about 1 teaspoon oil. Pour about 3 tablespoons of batter over bottom of skillet. Fry over medium heat, until batter shrinks from sides of skillet. Turn and fry 1 minutes on other side.

Remove and cool.

Makes 12 skins.

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