Egg Rolls

1 pkg egg roll wraps
½ lb sausage
2 C chopped green cabbage
1 carrot, grated
2 scallions, sliced
2 Tbsp water
¼ tsp ginger
2 tsp flour or corn starch
1 Tbsp soy sauce
safflower oil and a fryer or heavy pan at least 2″ deep

Pre-heat oil to 350°F.

Cook and crumble sausage in a large skillet. Remove from pan, leaving grease. Add scallions to hot pan and drippings, stirring gently for a minute or two. Add carrot and cabbage. Stir over medium high heat until veggies just begin to soften.

In a small bowl, stir together water, soy sauce, flour/corn starch, and ginger until smooth. Add to skillet and mix just until it thickens. Cool for approximately 30 minutes, then wrap egg rolls with about ¼ cup of mix per wrap. Fry in hot oil until golden brown, turning during cooking if necessary.

Other fillings you might try: mushrooms, water chestnuts, bean sprouts, leeks, sweet peppers, hearts of palm, etc. Slice and fry up extra wraps to make crunchy noodles!

Yields: 12-16 egg rolls

Time to make: ~45 minutes

Source: Kathy Hoffman

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Published in: on September 28, 2009 at 4:25 am  Leave a Comment  
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