Everyone one loved the egg rolls...in the future, I will make the filling one night and then fry them up the next night. That way, it breaks up the time that I'm spending on it ~ filling them thankfully only took a few minutes!
Egg Rolls ~ my version:)
2 Packages of Egg Roll Wrappers (I used the big ones)
2lbs. Pork Sausage
6T. Soy Sauce
4T. Chinese cooking wine
8T. Vegetable oil
2C. Green Onions, cut into 1" stripes
8C. Nappa Cabbage
1 Egg White, beaten (for the "glue")
3-4 C. Olive Oil for frying
Let the egg roll wrappers thaw (if frozen) and keep under a damp cloth while not in use. In a small bowl, mix the pork sausage, soy sauce, cooking wine and cornstarch. Set aside. Heat 4T. of oil and half of the green onions and saute. When the onions begin to sizzle, add the cabbage and carrots and stir fry until "wilted". Remove from pan and set aside.
Heat the remaining 4T. oil with the rest of the onions until they sizzle...add the pork mixture to the pan and stir-fry. Once cooked through, add the cabbage and carrots, making sure all is well cooked. Remove from heat and drain any excess liquid in the pan.
Now is the fun part: assembling the egg rolls! Take a wrapper, place the amount of filling that you like in the center and do an envelope wrap...use the beaten egg white to glue the corner...repeat!:)
In a saucepan, heat the frying oil to 375* and fry the egg rolls until golden brown. Let them cool on a baking rack~
Hope that you are having a wonderful day...let me know if you try the egg rolls and what you think:)