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Thai egg rolls Recipe

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This recipe for Thai egg rolls, by , is from The Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anita Ermish
Added: Sunday, February 6, 2011


2 tbsp. olive oil
2 garlic cloves, chopped
1 tbsp. chili garlic sauce
2 tbsp. fish sauce
1 tsp. granulated sugar
1/2 tsp. ground pepper
1/4 tsp. onion powder
1 tbsp. chopped cilantro
1 cup of chopped carrots (buy shredded and chop in blender)
1 package Jimmy Dean's pork sausage
1 small head of cabbage, chopped..
1 package Egg Roll Wraps

In a wok, pour about 4 cups of veg. or olive oil. Heat on medium so it's hot enough to fry egg rolls when you are done wrapping them.

In a pan, heat oil and add sausage carrots and spices. Chop sausage as it cooks into smaller pieces. When almost cooked, add cabbage.
Place egg roll wrapper in diamond shape. Using a serrated spoon, put scoop of filling into wrapper. Start rolling forward, then tuck in sides. When you get to other end use water to wet the inside of the wrapper and close. Seal outside of wrapper with 'dab' of water.
Drop eggrolls into heated oil. Cook until brown and crispy. Drain on paper towels.




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