The easiest eggs rolls ever without burning down the kitchen (which is normally my style with cooking).
Quantity
22
Quantity Unit
2
Prep Time (minutes)
25
Cook Time (minutes)
5
Ready In (minutes)
30
Ingredients
Amount
Measure
Ingredient
10
link 3 oz
5 hot, 5 mild casing removed sausage links
5
cup, shredded
Cabbage raw
2
large
eggs
3
tablespoon
soy sauce
1
1/4
tablespoon
Accent Salt (or regular)
3
cup
Oil, vegetable, sunflower or any frying oil
1/4
cup (8 fl oz)
water
Steps
Sequence
Step
1
Remove casing from the sausage links. Cook the sausage in a skillet until it is all crumbles.
2
Put bag of coleslaw mix (cabbage shreds) in a large mixing bowl.
3
Add soy sauce, egg, salt and cooked sausage crumbles and mix together.
4
You will need one package of spring roll or egg roll wrappers (they weren''t in the ingredient list so here is their explanation). Defrost them on the counter (this doesn''t take very long.
5
Put oil in skillet up to about 1/2 inch deep and turn skillet to low.
6
While oil is heating, take one roll wrapper and lay out on plate. Place 1-2 Tbsp of the mixture from the bowl on the roll. Fold corner over mixture and fold in ends (like a sub wrapper). Get last corner wet and finish rolling the mixture (again like a sub wrapper). The water will act like a glue to hold it closed.
7
Place finished rolls in hot oil in skillet. Let cook until they are brown then flip over to cook other side. Once both sides are brown, pull out of oil and let cool on a plate covered with a paper towel. Repeat with all rolls. You can usually cook 5 or 6 at a time depending on the size of the skillet.
8
Serve with your favorite ethnic or not so ethnic dipping sauce. We like duck sauce or sweet chili sauce.
9
The actual calorie count per roll is closer to 260 than 330. The oil is for cooking in and not actually consumed. about 1 Tbsp per roll is what actually gets consumed so the rest will be tossed once done.
