Egg Rolls

Egg Rolls
12 Rolls

1/2 head of a small cabbage, chopped
1 c. finely chopped carrot
4 scallions, sliced
2 c. pre-cooked chicken, chopped
1 egg, beaten
2 tbsp. soy sauce
Few pinches black pepper
1 lb. pkg. egg roll wrappers
Vegetable oil, for frying
1 tbsp. flour  and  3-5 tbsp. water (mix to make paste)
In a large bowl, combine cabbage, carrot, scallions, chicken, egg, soy sauce, and black pepper. Place 1/4 cup of filling near one corner of an eggroll wrapper. Shmear the flour paste onto the other three corners of wrapper. Fold the un-pasted corner up over the filling. Fold in the right and left corners, tightly. Roll the bundle up, having the last corner cover the seams of the right and left corners.
Fry the egg rolls in vegetable oil that has been heated over medium-low heat. Cook 2-3 minutes per side or until the egg roll is golden brown. Drain on paper towels and allow to cool a few minutes before serving.
Serve with sweet and sour sauce.