RECIPE: Easy Egg Rolls
MILWAUKEE - Ying Stoller shares a recipe for easy egg rolls.
Egg Rolls
Ingredients
1 lb. ground sausage or pork
3 cups vegetable oil
3 cups shredded cabbage
¼ cup shredded carrots
2 tablespoons Ying’s Stir Fry Sauce
1 pack egg roll wrappers
1 egg, beaten
1/2 cup Ying’s Sweet & Sour Sauce
Instructions
Cook ground meat fully over medium heat, stirring often. Remove the cooked meat and place it in a mixing bowl.
Heat 2 tablespoons oil, add cabbage and carrots. Stir fry for about a minute and add Ying’s Stir Fry Sauce. Stir for 30 more seconds or until cabbage is limp, but still crisp.
Add vegetables to the meat in the mixing bowl, mix well and let it cool.
Wrapping
Lay one wrapper at a time on a flat surface, with one corner towards you.
Place about 1/3 cup filling on the wrapper centered close to the near corner. Lift the near corner over the filling and tuck it under the filling and begin to roll in, towards the center. When the roll gets near the center of the wrapper, brush the exposed far edge of the wrapper with the beaten egg. Then, fold in the two side corners over the roll and continue rolling to the far corner.
Deep-fry
Heat the remaining oil on medium high heat. The oil should be hot enough for the egg rolls to sizzle immediately upon touching the oil. Deep fry a few eggrolls at a time until golden brown, turning often. Remove fried eggrolls from the heat. Allow them to cool. Dip eggrolls in Ying’s Sweet & Sour Sauce. Enjoy these crunchy inside and crispy outside egg rolls!