Sausage Egg Rolls

Tuesday, April 23, 2013

Serve with soy sauce if desired.  We served this with Brown Rice and Tofu StirFry

Sausage Egg Rolls

April 23, 2013

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Ingredients

• 1 pound pork breakfast sausage
• 8 ounce bag coleslaw mix
• 1 tablespoon finely chopped fresh ginger
• 1 tablespoon finely chopped garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 16 egg roll wrappers
• vegetable oil (for frying)

Instructions

 

1. In a skillet over medium heat, brown the sausage, breaking into into small pieces, and cook through. Drain the fat. I used a food processor to further break up clumps – just a few pulses.
2. In a large mixing bowl, add the sausage, coleslaw mix, ginger, garlic, salt, and pepper and stir to combine.
3. If you are using a mini-fryer, add oil and allow to heat to 375, otherwise use a deep pot – add 2-3 inches of oil and using a thermometer, heat to 375 degrees.
4. Take around 1/4 cup of the sausage mixture into an egg roll wrapper. Fold in each side and then roll up tightly. Use your finger in a small glass of water to brush on the pastry just before you close the roll – this makes the pastry stick together. Roll all of your eggrolls while oil is heating, then set aside.
5. Fry egg rolls, a few at a time, cooking around 2 minutes before flipping and cooking another 1-2 minutes or until golden brown.
6. Drain a paper towel lined cookie sheet.

All photographs copyright Janet S. Grey

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By Krumpetina