My daughter and I are currently writing a cookbook. It all started with the idea of giving her son’s soon-to-be bride the family recipes. It has since turned into a serious project and will be available sometime in the fall. This week we are working on a section we have named What to Eat Before You Eat. It will contain starters and snacks that will satisfy your appetite until the “real” meal comes. Egg Rolls are something that everyone has their own version they like. Our family keeps it pretty simple using pork sausage, cabbage, carrots, and onions. Although we prefer fried, you can also bake them. Just spray them with a little oil and bake at 400 degrees until browned.
- 1 pound pork sausage
- drizzle of oil
- 6 cups shredded cabbage
- 2 carrots, shredded
- 1 onion, thinly sliced
- soy sauce, to taste
- black pepper, to taste
- 1 package egg roll wrappers
- oil for frying
- Cook sausage in large skillet until no longer pink. Remove from pan onto paper towels to drain some of the fat.
- In the same skillet add a bit more oil if needed. Cook cabbage, carrots, and onion until tender. Return sausage to pan and stir to incorporate. Add soy sauce and pepper, to taste. Remove from heat.
- Fill and roll the egg roll wrappers, using scant 1/4 cup of filling for each roll. Working with 1 egg roll wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place scant 1/4 of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wrapper and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
- In a skillet set over moderately high heat, heat the oil and sauté the egg rolls until golden brown on all sides, using tongs to turn them.