Pork Sausage Egg Roll (makes about 25)
1 lb. package (roll) of bulk Canadian sausage
3 T. soy sauce
1 t. corn starch
1 T. vegetable oil
1 lb. bag of shredded cole slaw (in the produce section – it’s usually tricolor: cabbage, carrots and raddichio)
1 ½ cups bean sprouts
½ cup chopped cilantro
¼ cup chopped green onions
3 cloves garlic, chopped
1 T. grated ginger
1 T. sesame oil
½ t. sugar
1 egg, whisked
1 package large wonton/egg roll/spring roll wrappers (in the refrigerated section)
3-4 cups cooking oil, for frying the egg roll
In a large bowl, combine the sausage meat, 2 T. soy and corn starch. In a large skillet, heat 1 T. vegetable oil on medium high. Brown the sausage meat, making sure to crumble it as you cook. Turn the heat down to medium-low and push the meat to the side. Add the slaw, bean sprouts, cilantro, green onions and garlic and cook until soft, about 3 minutes. Add ginger, sesame oil, 1 T. soy and sugar, and combine with the meat. Cook for an additional 3 minutes. Remove from heat and let cool.
On a flat surface, place one heaping tablespoon of the filling in the corner of the wonton wrapper. Roll toward the middle halfway, then fold in the sides tightly. Continue rolling, rubbing egg inside the remaining corner before finishing the egg roll. Pour the cooking oil into a heavy pan or pot about 2” high and heat until very hot (should take about 3-4 minutes). Place the egg roll in carefully. You should be able to cook six at a time, depending on the size of the pot. Turn as needed until golden brown and drain on a brown paper bag. Serve with sweet and sour sauce, and soy.
This is the best egg roll ever.... I also like it with the spring roll wrap.
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