Egg Rolls

Name: Egg Rolls
Ingredients: 1 lb. pork sausage; 2 c. celery cabbage, bok choy or nappa or mixed; 1 c. chopped water chestnuts; salt to taste; 1 egg, beaten; 1 lb. egg roll skins; 2 c. bean sprouts; 1 c. green onions, chopped; 1 c. chopped celery; 1 Tbsp. soy sauce; 1 Tbsp. cornstarch in 2 Tbsp. water

11 ingredients

7 steps

Ingredients

1 lb. pork sausage
2 c. celery cabbage, bok choy or nappa or mixed
1 c. chopped water chestnuts
salt to taste
1 egg, beaten
1 lb. egg roll skins
2 c. bean sprouts
1 c. green onions, chopped
1 c. chopped celery
1 Tbsp. soy sauce
1 Tbsp. cornstarch in 2 Tbsp. water

Directions

1

Fry sausage and drain. Stir-fry vegetables one at a time in oil and drain. Mix with sausage.
2

Add soy sauce and salt.
3

Cool. Add 4 tablespoons of mixture to bottom edge of egg roll, spreading evenly across, stopping about 1-inch from edge.
4

Roll up the egg roll loosely until halfway.
5

Seal the edges with beaten egg or cornstarch water.
6

Deep fry in oil until golden brown.
7

Drain on paper towel.