Indonesian Chicken Lumpia

Ingredients:

2 tablespoons oil

1/2 medium onion, minced

1 stalk celery, minced

2 garlic clove, minced

2 chicken bouillon cube

1/4 teaspoon pepper

1 small tomato, cut into thin strips

1 1/2 cups cooked chicken, finely chopped

1/4 teaspoon salt

6 large fresh mushroom

1 cup French style green bean (frozen or fresh)

1/2 small cabbage, shredded

18 egg roll wraps

Oil for frying

Cooking Instructions:

In a large nonstick pan, heat oil over medium heat. Saute onion, celery, garlic, bouillon cubes, pepper, and tomato for 10 minutes. Add chicken. Do not add water. Cook for 5 minutes, until heated through. Add salt, mushrooms, and green beans. Saute 5 minutes. Add cabbage. Stir well and saute 1 minute. Set aside to cool. Once mixture is cool, start rolling: Place 1 wrapper in front of you, diagonally (so it looks like a diamond, not a square). Put about 1/2 cup filling in a rectangular mound in the middle of the wrapper. Fold bottom point up, and then side points into the middle. Moisten the top edge with water, and roll the bottom up, until you have a long thin cylinder. Continue for the other 17 wrappers.

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