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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

UNSTUFFED EGG ROLL Recipe

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This recipe for UNSTUFFED EGG ROLL is from Mark's Cookbook, 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 POUND GROUND PORK SAUSAGE
2 CARROTS, PEELED AND SHREDDED
3 GREEN ONIONS, CHOPPED
4 CLOVES OF GARLIC, MINCED
1 TABLESPOON GINGER, FRESHLY MINCED
14 OUNCES COLESLAW MIX OR 6 CUPS SHREDDED CABBAGE
1 TABLESPOON SOY SAUCE
1/2 TABLESPOON SESAME OIL
RICE FOR SERVING
Directions:
Directions:
1. IN A LARGE DEEP SKILLET OVER MEDIUM HIGH HEAT, COOK THE SAUSAGE
BREAKING IT UP, UNTIL COOKED THROUGH, ABOUT 5-7 MINUTES.
2. ADD THE CARROTS GREEN ONIONS, GARLIC, AND GINGER AND SAUTE,
STIRRING, UNTIL FRAGRANT, ABOUT 1-2 MINUTES.
3. ADD 1/2 THE COLESLAW MIXTURE, COOKING AND STIRRING UNITL
WILTED SLIGHTLY, ABOUT 1 MINUTE.
4. ADD THE REMAINING COLESLAW, COOKING AND STIRRING AGAIN UNTIL
WILTED, ABOUT 1-2 MINUTES.
5. MIX IN THE SOY SAUCE, SESAME OIL.
6. SERVE IMMEDIATELY OVER RICE.

 

 

 

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