Homemade egg rolls
My best friend of fifty years, Beth Godwin, sent me this recipe and photo. She’s a great cook! These egg rolls would be great as a party food, but they could also function as a snack or even a meal. If you like spicy foods, use hot sausage in the recipe.
Beth’s Homemade Sausage Egg Rolls recipe
What you’ll need:
- 1 package egg roll wrappers
- 1 package angel hair cabbage (the kind used for slaw)
- 1 package seasoning mix, (found in frozen foods – onion, red bell pepper, and green bell pepper)
- 1 pound ground sausage (hot or mild)
- Soy sauce
Directions: Thaw and drain frozen vegetables. Sauté seasoning mix and sausage until cooked. Add cabbage and small amount of soy sauce. Sauté for approximately 5 minutes.
Place egg roll wrapper in a diamond shape. Place approximately 3 tablespoons of meat mixture in the middle of each wrapper. Fold first point over mixture. Fold sides in and roll closed. Place water in a small bowl and use to moisten seams to seal. Fry in deep fryer or skillet until brown. Serve with horseradish sauce.
- Horseradish sauce (the white kind, with mayonnaise)
- Soy sauce
Place horseradish sauce in bowl. Add mustard until medium yellow in color. Add 3 drops soy sauce. If you prefer a sweet-hot sauce, add sugar, to taste. Dip egg rolls in sauce to serve.
Shrimp, chicken, shellfish, or beef can be substituted for sausage. Chinese vegetables can also be added for extra zest.