Ingredients: |
Ingredients: 1 lb. ground sausage
1 med. head cabbage, shredded
3-4 carrots, shredded
1 tbs. minced dried onion
1/2 tsp. garlic salt
1/2 tsp. salt
1 tbs. prepared mustard
3 tbs. soy sauce
1 pkg. (12-15) egg roll skins (in the produce section)
1 egg, slightly beaten
Oil for frying
Sweet sauce (or apricot syrup)
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Directions: |
Directions:Wash and shred cabbage and carrots. Brown sausage in skillet. Add cabbage, carrots, onion, salts, mustard, and soy sauce; cook, covered, on medium heat until cabbage is thoroughly steamed (about 15 minutes). Add a cup or so of water to help the steaming along if desired. Meanwhile, heat 1 inch of oil to 400º. Remove egg roll wrappers from package and separate them. Place the first square at the back of your work surface, one corner of the square pointing directly at you. Place the second square on the first one so that it's about 3/4 inch shy of overlapping it entirely. continue with remaining skins, always leaving 2 edges of the previous square showing by 3/4 inch. (This process makes it much easier to get the rolling done efficiently.) Working quickly, to prevent skins from drying, moisten the edges of the first 4-5 skins (closest to you) with egg. Place a large, well-drained spoonful of filling on top of skin and fold corners up over it, bottom corner first, then sides, then top, sealing the last corner with egg. Fry to desired brown. Serve with sweet sauce and hot mustard. Yield: 4-5 servings. |
Personal
Notes: |
Personal
Notes: Tips: Put a large colander inside a big metal bowl and put the filling in that. It drains most of the liquid off, though you'll still need to squeeze the excess out as you roll. Also, if the wrappers tear, you can use one of the wrappers for mending the tears. Just be sure you keep it covered with plastic because it will dry out. Simply tear off appropriate "patches" and plaster them to the ailing egg roll with egg. If you have leftovers, they crisp up really well under the broiler.
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