December 24, 2009

Egg Rolls

1 lb. ground pork sausage
4 cups finely shredded cabbage
1/2 cup finely shredded carrots
3 green onions sliced thin
1 cup celery sliced thin.
1 TBS sugar
1 tsp salt
1/4 tsp. pepper
1 tsp. sesame oil or vegetable oil
30-40 Egg roll wraps
1 egg, well beaten

1. Brown pork and crumble in small pieces.

2. In food processor or salad shooter shred all vegetables until they are tiny. Add to browned pork and stir fry together until everything is warm.

3. Put in a large bowl and add sugar, salt, pepper, and oil. Stir together. Let cool.

4. Wrap in egg roll skins. Seal edge with egg. Deep fry until lightly browned. This works best if egg roll wrappers are at room temperature.

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