Eggrolls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 lb pork sausage or ground pork
4 c. coleslaw mix
3 T. reduced-sodium soy sauce
2 T. Hoisin sauce
8 oz sliced water chestnuts, drained and chopped
1/4 c. chopped green onion
2 cloves garlic, minced
1/2 t. ground ginger
Salt, to taste
Pepper, to taste
1 – 2 egg yolks, slightly beaten
Oil for deep-fat frying
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Directions: |
Directions:In a large skillet, cook sausage over medium heat, breaking up well, until no longer pink. Drain fat and return pork to the pan.
Stir in the coleslaw mix, water chestnuts, onions, soy sauce, hoisin sauce, garlic, and ginger. Saute until cabbage starts to wilt, but is not mushy.
Position an egg roll wrapper with one point toward you. Place about 1/4 cup filling in the center.
Fold bottom corner over filling and tuck under filling.
Gently fold the sides toward center and over the filling. Roll toward the remaining point.
Moisten top corner and any other “loose areas” with beaten egg yolk and press to seal.
Repeat with remaining wrappers and filling.
Place egg rolls on a baking sheet and spray lightly with cooking spray. Bake at 400º until crispy on all sides, flipping once. |
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Personal
Notes: |
Personal
Notes: These egg rolls can be frozen, but you must cook them first. Egg roll wrappers do NOT freeze well, especially after they have been filled, unless they are cooked.
To reheat frozen egg rolls, just place them on a cookie sheet and bake at 350 until they are heated through (you can also thaw them first).
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