My’s Egg Rolls

1 large head of cabbage (shredded)
1 onion (chopped)
10 whole green onions (chopped)
2 tsp MSG
1½ tsp salt
Swiss Cheese


Mix these together on a piece of plastic, i.e. a garbage bag, and then slowly mix in:

¾ pound medium shrimp (cut into small pieces)
1½ pounds ground pork

Squeeze the mixture into a tight ball with the plastic and place in a large bowl (without the plastic) on top of a
couple pieces of paper towel and cover with more paper towel. Let sit about ½ hour if you’re are going to make
egg rolls right away or place in refrigerator for later use. If you use later re-squeeze and replace the paper towels
before wrapping.


Place a large tablespoon full of mixture and a strip of Swiss cheese onto an egg roll wrapper and gently roll it. It’s very
important to keep your hands dry while handling the wrappers and not to break them. And after wrapping don’t let them
touch each other. If rolling to freeze or for cooking later in the day, roll them in a little flour and place them in individual
plastic sandwich bags (the kind without zippers).



Heat about ¾ cup oil in a large frying pan (Teflon coated works best). It’s important the oil be very hot when
the egg rolls are placed in it and then the heat must be reduced so they cook slowly. Keep turning them about
a quarter turn as they cook for about 10 minutes until golden brown. For best results replace the oil after
cooking each batch.