Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil chicken. debone set aside. cut up celery, carrots, cabbage, water chestnut and add bean spouts. cook over med heat until all vegetables are soft, then add chicken, soy sauce salt and pepper to taste. put a small amount in egg roll wraps and roll up. do it with the rest of wraps and filling. fry the egg rolls in hot oil sauce mix together all and cook for five min. add cut up green peppers and onion.

Target recipe: in a large skillet, cook the sausage, green pepper and garlic over medium heat until meat is no longer pink; drain. stir in the tomatoes, tomato paste and seasonings. bring to a boil. reduce heat; cover and simmer for 10 minutes. uncover and simmer 10 minutes longer. remove from the heat; cool for 20 minutes. stir in cheese. place 1/3 cup sausage mixture in the center of each egg roll wrapper. fold bottom corner over filling; fold sides toward center over filling. brush remaining corner with egg; roll up tightly to seal. in an electric skillet or a deep fryer, heat 1 inch of oil to 375*. fry egg rolls in batches for 1-2 minutes on each side or until golden brown. drain on paper towels.