Several years ago when our daughter Lisa and her husband lived in Hong Kong. They were coming home for a visit. Wanda, Lisa’s Mother in law decided to have a big pitch-in and invite all their family and friends. I thought that was a great idea so we got busy with the project. Wanda fixed these wonderful Spring Rolls; believe me they didn’t last long. I asked her if she would share the recipe with me and she already had it copied several times over. She said every time she serves these babies someone asks for the recipe. I thought it was nice for her to be so eager to share such a wonderful recipe. As far as I am concerned, simple is better. This is a very tasty recipe that you can prepare in just a few minutes. ENJOY!

3 chicken breast

1 large can chicken broth

1 bag Cole Slaw mix

¾ cup carrots. (Match Stick)

5 or 6 green onions (chopped)

¼ cup minced green pepper

Salt & pepper

Oil for frying

1 package egg roll wrappers

Sweet & Sour Sauce for dipping



Cook chicken in chicken broth till tender, cooking them in chicken broth gives them more flavor. Remove from broth and set aside to cool. Cook all vegetables in chicken broth till they will bend. (DON’T OVER COOK) Salt and pepper to taste. Drain vegetables and chop up chicken. Mix all together. Wrap in egg roll wrappers and fry till golden brown. Dip in Sweet & Sour Sauce. Enjoy!