Friday, November 16, 2007

Party Night - Egg Rolls

Sorry for two deep fryer posts in a row, but if we get it out we figure we should make it worth it! Here's a recipe we really love for pork egg rolls. We make these when we know we have missionaries coming over to eat a bunch of them.

1 pkg. regular flavor pork sausage
2 (16-oz.) pkg. cole slaw mix (I usually use less than this because I think that's a bit overpowering)
3 Tbsp. fresh ginger, finely chopped
3 Tbsp. fresh garlic, finely chopped
1 Tbsp. black pepper
1 tsp. salt
1 pkg. (18-20) egg roll wrappers
vegetable oil for frying
spicy mustard, sweet & sour sauce or soy sauce for dipping

In a large skillet, cook sausage over medium-high heat, stirring frequently until no longer pink. Remove from heat; add cole slaw mix, ginger, garlic, pepper, and salt - mix well. Transfer to a colander to drain; cool 15 minutes. Assemble egg rolls as directed on wrapper package, using 1/3 cup sausage mix for each roll.

To cook: in a wok, dutch oven or fryer, add oil to 3" deep; heat to 375 degrees. Fry 4 at a time for 3 minutes or until golden brown; drain on paper towels. Serve with your favorite's one of ours:

1/2 cup brown sugar, packed
1 Tbsp. cornstarch
1/3 cup chicken broth
1/3 cup red wine vinegar
1 Tbsp. soy sauce
1 tsp. ginger root
2 cloves garlic, minced

Mix together the brown sugar and cornstarch. Stir in chicken broth, red wine vinegar, soy sauce, ginger, and garlic. Bring to a boil and cook 2 more minutes to thicken.