Many of us American’s love to eat at the Chinese buffets. The food is so good! I love the pork egg rolls. Here is a recipe I got twenty years ago that is great for making these at home. They are tasty and not to hard to do. Just start way ahead of time before eating. The nack of rolling these is what takes a little practice. You’ll get the hang of it though. Get the family involved in helping to roll them up. You could serve these at New Year’s for good luck. Be careful of the hot oil though! Happy Eating!
What You’ll Need:
- 1 package egg roll wrappers (16 count)
- 1/2 lb. ground country sausage, fried and drained in a large skillet
- 1/2 small head of cabbage, chopped fine (I use a pulsating blender with water and drain it off in a colandar with small holes)
- 1 large beaten egg
- pinch of salt
- 2 T. soy sauce or more if you like
- 2 large skillets
- cooking oil
- slotted spoon
- plate with paper towels for draining
In the large skillet with the cooked ground sausage, add the chopped, drained cabbage, pinch of salt, beaten egg, and soy sauce. Cook until heated all through and reduced down somewhat.
Heat about 1/2 inch of oil in a large skillet or electric frying pan to about 325 degrees.
Following the directions on the back of the egg roll wrapper package, put some filling in a wrapper and roll it up. Use some water on your fingers to seal the last edge.
Place egg roll seam side down in the frying pan and watch carefully. It will brown fast. Turn over and fry other side. Remember, everything inside is already cooked, you are just frying the wrapper until golden at this point.
When done, use slotted spoon to remove onto paper towels to drain.
Serve with Sweet and Sour Sauce. Enjoy! Best eaten the day they are made because they get soggy.
Be sure to see my other Bukisa articles on other Chinese recipes like Egg Drop Soup and Fried Rice and Stir Fry.