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Easy Egg Rolls
This “takeout fake-out” has the flavor your family loves from your favorite restaurant, at a price that’s easy on your wallet. Try this great recipe and have fun “faking out” your family with your own homemade takeout this weekend! Ingredients
- ½ lb. bulk pork sausage (freeze the rest for another recipe)
- 2 cups shredded Napa cabbage (or regular green cabbage)
- 1 tbsp. teriyaki sauce
- ¼ cup carrots, finely diced or cut julienne-style
- 10 egg roll wrappers
- Oil for frying
- Water for sealing egg roll
Directions
- In a large skillet, cook sausage over medium heat until meat is no longer pink.
- Add shredded cabbage and carrots; continue cooking, stirring occasionally, until cabbage is wilted and carrots begin to soften. Drain off excess fat; stir in teriyaki sauce.
- Lay out one egg roll wrapper with a corner pointed toward you; dip your finger in water and run it along all edges of the wrapper (moistening edges helps keep it sealed.
- Place approx. 3 tbsp. sausage mixture in the center of each egg roll wrapper. Fold the bottom corner up over the mixture, moistening edges with a wet finger if they have started to dry out. Fold left and right corners toward the center. Fold top corner down and moisten to seal.
- In a large skillet, heat oil to 375°. Fry egg rolls in batches for 3-4 minutes on each side or until golden brown.
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