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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Egg Rolls Recipe

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This recipe for Egg Rolls is from The Harr Family Book of Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package egg roll wraps, 20 count
1 lb of Jimmy Dean bulk Pork sausage, lean
1 heaping tsp minced garlic
2 cups cabbage, finely chopped
1/4 lb of bean sprouts or 1 can well drained
1/2 cup carrot, shredded
3 green onion, finely chopped ( can use 1/4 cup yellow onion )
3 tbsp soy sauce
Directions:
Directions:
Stir fry pork and garlic, drain excess grease.
Add cabbage, carrots, sprouts and onion, cook 2-3 minutes more.
Stir in soy sauce, stir well, let mixture cool.
Use 2 tbsp. mixture for each wrap. Placing mixture diagonally on wrap, fold bottom corner over filling, fold in side corners and roll up snugly. Be sure and moisten top corner with water, this helps to seal wrap.
Place flap down on lightly greased baking sheet.
Heat oven to 400º, lightly brush egg rolls with Olive oil.
Bake 12-15 min. or till lightly browned.

I prefer this over deep frying, a lot less mess and fat and they still get crisp.º
Number Of Servings:
Number Of Servings:
Makes 20
Preparation Time:
Preparation Time:
15 min, with baking 30 minutes
Personal Notes:
Personal Notes:
I made these from a recipe of Kathy Johnson's and they were always great. Over the years I did some tweeking and I do like the baked better then the fried and I added the garlic and soy instead of ginger.
They freeze well and then you can just microwave from the freezer. Dad and I like them dipped in Sweet and Sour sauce, the red sauce.
--Mom

 

 

 

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