Yield
18 to 20 egg rolls

How to Make It

In large skillet, cook sausage over medium high heat, stirring frequently, until thoroughly cooked and no longer pink. Remove from heat; add cabbage, ginger, garlic, pepper and salt; mix well. Transfer mixture to colander to drain; cool 15 minutes before using. Assemble egg rolls according to directions on wrapper package, using 1/3 cup of mixture for each roll. To cook: in a wok, Dutch oven or fryer, add oil to a depth of 3 inches; heat to 375° F. Fry 3 or 4 at a time for about 3 minutes or until golden brown; drain on paper towels. Serve with your favorite dipping sauce.

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