Saturday, July 16, 2016

Egg Roll Filling........

I became addicted to homemade egg rolls the first time I tasted them. Yes, I know, they make them fresh in the Chinese Restaurant; or do they? Somehow, the ones you make at home taste better. Maybe because they aren't frozen.

Egg Roll Filling
1 pound bulk pork sausage
1 pkg cole slaw mix
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup chopped green onion
2 cloves finely minced garlic or 1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon pepper
16 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 ¼ 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 an electric skillet or deep-fat fryer, heat oil to 375 degrees Fahrenheit. 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 a sweet-and-sour sauce.
I like an Orange Chili Sauce or Duck Sauce.
Till next time.......

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