Egg rolls in the collection plate

Ruskin businesswoman Suzie Vong McCracken has an unusual tithing arrangement with St. Anne Catholic Church. She raises money to help pay the mortgage on its new sanctuary by making egg rolls.

You heard right - egg rolls - up to 800 of them every month.

"Over a year's time she raises enough money to cover one month's mortgage payment," said the Rev. John McEvoy. "We are very grateful for her help."

When I first heard about McCracken and her egg rolls, I was amazed. I have to tell you, that's a lot of slicing and dicing.

She does have help, though.

"It's a family thing," McCracken said.

Mission Egg Roll is divided among a half-dozen relatives: her husband, sister and several nieces. The whole family pitches in, arriving at the church at 7 a.m. and staying until about 1 p.m., when the hot oil cools.

Frances Hereford told me she first tasted her neighbor's egg rolls years ago at a neighborhood function. Now she pre-orders them every egg roll Sunday.

"Suzie's egg rolls are outstanding and always so fresh," Hereford said. "My son can easily eat 10 of them."

McCracken was born in Vietnam but has lived most of her life in Ruskin, where she owns and operates The World of Suzie Vong Beauty Salon on State Road 674. She said her older sister, Ve Pham, taught her to cook.

Until now, McCracken had never written her egg roll recipe down. But she was happy to come up with one for my column so I could share it with you.

I hope you enjoy the results as much as I did.

EGG ROLLS

1 pound uncooked ground chicken
1/2 cabbage, thinly sliced
1 large carrot, finely grated
1/2 onion, diced
1/2 teaspoon salt
Cornstarch
Freshly ground black pepper
1 25-count package frozen egg roll wrappers
Oil, for frying

Defrost the wrappers unopened at room temperature for 30 minutes.
Make a sealer for them by stirring together 1 tablespoon cornstarch and 1/4 cup of cool water.

Make the filling by combining the ground chicken, vegetables, salt and pepper in a large bowl.

Place an egg roll skin with one point toward you. Spoon 1 to 2 tablespoons of the filling diagonally across and just below its center. Fold bottom point of skin up over filling; overlap 2 opposite side corners and then roll. Moisten top point with cornstarch sealer and press firmly. Repeat.

Fry egg rolls a few at a time, in deep, hot oil (365 degrees) for 2 to 3 minutes or until golden brown. Drain on paper towel. Serve with sauce of your choice.

Makes 20 to 25 egg rolls.