Friday, September 3, 2010

Spicy Sausage Egg Rolls

Photo courtesy of the Cooking Corner.
     A friend of mine from work is good enough to share recipes with me. The last one I tried was a whole new adventure for me - egg rolls. I have not ventured into Asian cooking often. I can screw up rice if I don't pay attention, so this seemed a bit daunting. However, it doesn't have that many ingredients and the steps are pretty easy - cook meat, warm the other stuff with it, spice it up and wrap and fry. Not so hard after all - and the spicy sausage was a nice kick. I'll probably add crushed red pepper flakes next time.

Spicy Sausage Egg Rolls
1 lb. hot sausage
1 lb. slaw mix
1 tsp. minced smoked garlic (in jar)
Egg roll filling
1 T. soy sauce (2 dashes)
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. celery seed
1 pkg. egg roll wrappers (20 to a pack)
oil for frying

In large skillet, brown sausage until no longer pink. (don't drain) Add slaw mix, stirring well. Add remaining ingredients (except wrappers). Continue to stir over medium low heat 10 minutes until warmed and well blended. Cover and turn off heat. 

Heat oil in pan for frying (deep fryer if you have it). Fill wrappers with 2-3 T. filling. Fold and wrap tightly. When oil is hot, carefully place egg rolls (seam side down) in hot oil and cook 2-3 minutes per side. Rotate so that all sides are browned evenly. Remove to towel lined paper towel and lightly sprinkle with salt. Serve warm with dipping sauce.

Egg roll and stir fry dinner.
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