Sausage Egg Rolls
February 3, 2010 § Leave a comment
Yes, my photography skills still need some work. So anyway!
I think i got this recipe off the back of a jimmy dean sausage package back in the day before i had to worry about fat, salt, high blood pressure, cholesterol, and thining eybrows. I made up the eyebrow part.
I still make these occasionally, because, hey, you can only be good for so long.
1 pound sausage..sweet or spicy, your choice
1- 14 ounce bag coleslaw mix
1-1/2 T. fresh ginger, grated or finely chopped or 1/2 T. dry ginger
1-1/2 T. fresh garlic, finely minced
1/2 T. black pepper
1/2 tsp. salt
1 package egg roll wrappers
oil for frying
In a large skillet cook sausage until no longer pink; drain fat.
Remove from heat and add coleslaw mix, ginger, garlic, pepper and salt. Mix well. Cool at least 15 minutes. (if it looks like it’s getting watery, put the mixture into a collandar to drain.)
Assemble egg rolls according to directions on wrapper package, using about 2 tablespoons, to 1/4 cup mixture for each roll. This will depend on how big your egg roll wrappers are. Don’t overstuff!
To cook. In a wok, dutch oven or fryer, add oil to depth of 3-inches and heat to 350 degrees fareneheit. Fry 3 or 4 at a time for about 3 minutes, or until golden brown.
Drain on paper towels and serve with your favorite dipping sauce.