Chinese Egg Rolls
From pood 17 years ago
- 4 minutes to make
- Serves 20
We make these for New Years Eve as one of our appetizers. Very tasty.
Ingredients
- 1 lb. pork sausage shopping list
- 1 med. onion chopped shopping list
- 1/2 cup chopped celery shopping list
- 1/2 cup shredded carrot shopping list
- 1 1/2 cups sauerkraut, drained and rinsed shopping list
- 2 T. soy sauce shopping list
- 1/2 tsp. sugar shopping list
- 1/4 tsp. pepper shopping list
- 1 pkg. (16oz.) egg roll wrappers shopping list
How to make it
- In large skillet cook sausage with onion, celery and carrots until sausage is no longer pink and vegetables are tender crisp.
- In large bowl, combine sausage and vegetable mixture, sauerkraut, soy sauce, sugar and pepper, mix well.
- Place 1/4 cup filling in center of egg roll wrapper. Fold one corner over filling. Roll up making sure the sides are tucked in as you roll.
- Moisten final corner with water and press edges to seal.
- In a large saucepan or electric fry kettle, heat oil to 375.
- Deep fry several egg rolls for 3-4 minutes or until golden brown and crispy. Drain on paper towels.
- Eat and Enjoy!
The Rating
Reviewed by 4 people-
Substituted the sauerkraut with a bag of finely shredded coleslaw mix...Also chopped up the leftover meat in the fridge to combine with the sausage...Fantastic way to clean out the fridge!
ariadnebarzane
in Phoenix loved it
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Your Comments
" It was excellent "