Roxy Posted May 22, 2010 Share Posted May 22, 2010 Sausage Egg Rolls: 3/4 lb. Farmer Johns Hot Sausage ***Or Any Bulk Sausage 2 Cups Coleslaw Mix 1-(8-oz.) Can Water Chestnuts, Draned 1/4 Cup Chopped Green Onion 1 T. Soy Sauce 1 Tsp. Garlic Powder 1/2 Tsp. Ground Ginger 1/8 Tsp. Salt 1/8 Tsp. Pepper 14 Egg Roll Wrappers 1 Egg, Lightly Beaten Oil For Deep-Fat Frying Sweet-and-Sour Sauce In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in the Coleslaw Mix, Water Chestnuts, Onions, Soy Sauce, Garlic Powder, Ginger, Salt and Pepper. Saute until cabbage is crisp-tender. Position an Egg Roll Wrapper with one point toward you. Place about 1/4 cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling. In a Deep-Fat Fryer, heat oil to 375 degrees. Fry Egg Rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with Sweet-and-Sour Sauce. Quote Link to comment
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