Spanish Egg Rolls

Spanish egg rolls. Photo courtesy of the Cooking Corner.

   Somehow over the years, the kids have learned to like egg rolls. Actually that started when I began making them at home. They are so much easier than you think. It only takes a few basic ingredients, sausage, slaw mix and egg roll wrappers - everything else is optional. I have also tried numerous variations, hot sausage, adding extra onions, peppers and other assorted veggies. If you can stuff into that wrapper and fry it, it's fair game.

   Last weekend my variation was to use some Spanish chorizo sausage that I'd found at the market. We really like the chili powder and paprika flavors in the mix. Since I had some extra veggies that were on sale, I threw those in the mix, too. The egg rolls turned out so good that the family requested more.

Note - use oven to reheat briefly, not microwave unless there's no other option. They tend to get a bit on the soggy side.

Veggies and meat ready to saute'.

Spanish Egg Rolls
1 lb. chorizo sausage
1 lb. slaw mix
3 cloves garlic, diced fine
1/2 cup red, green and/or yellow bell peppers, diced fine
1 small stalk celery, diced fine
1/4 cup onion, diced fine
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. crushed red pepper flakes
1 pkg. egg roll wrappers (20 to a pack)
oil for frying

In large skillet, brown sausage until no longer pink. (drain)  Add remaining ingredients (except slaw mix and wrappers). Continue to stir over medium low heat 5-7 minutes until warmed and well blended. Add slaw mix, stirring well. Cook 5 minutes more until slaw is wilted. Cover and turn off heat.

Ready to roll.

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 salsa.

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