Egg Rolls

Lali's Note:

These are so good and easy. I have "whipped" them up for over 30 years.

• Total Time: 49 mins
• Prep Time: 45 mins
• Cook Time: 4 mins

Ingredients:

Yield: 20 eggrolls

• 1 lb sausage
• 1 can Chinese vegetables
• 1 package egg roll wrap
• 2 cups shredded cabbage
• ginger
• salt and pepper
• garlic

Directions:

1. brown sausage.
2. lay cabbage on top and let steam for a few minutes with lid on pan.
3. drain.
4. drain veggies and add to this mixture.
5. Cool mixture.
6. add spices (abt 1 tsp each).
7. lay egg roll wrapper so it is in diamond shape.
8. spoon about a heaping tblspoon in center.
9. with wet finger, wet the two"top edges" of diamond shape.
10. fold up the bottom side.
11. fold one side of wrapper over, then the other side.
12. "roll"the wrapper from the bottom up.
13. The wet edges will seal wrapper.
14. Deep fry until golden brown.
15. Serve with hot mustard or sweet and sour sauces.

Reviews

[Hop11]

Been thinking about making this for months...tried it last night. Very easy, very good. Try using a sauce of red current jelly mixed with dijon mustard! (melt the jelly) Thanks for a keeper!

[Tisso]

These were so much easier than I expected. I think it'll be even easier next time. So much better than "bought" egg rolls.

[Marsha D.]

I've made egg rolls before but this recipe is the BEST! I did add few things. I used ground beef in place of the sausage I added minced garlic and about 2Tbs chopped green bell pepper. Also sprinkled alittle McCormick's grill mate Montreal Steak seasoning and about a Tbs of Soy Sauce. Followed the recipe for the directions and deep fried them in my deep fryer about 4 minutes, turning roll half way. They were fabulous!! I also used my recipe for shrimp sauce to dip them in. Thanks for sharing this delicious recipe!