Mom's Egg Rolls
Recipe By: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ¼ of a cabbage, shredded or thinly sliced
  • ¼ of an onion, thinly sliced
  • 1 carrot shredded
  • ½ cup broccoli, chopped
  • 1 clove garlic
  • ⅛ teaspoon ginger
  • 4oz sausage
  • 1½ teaspoon soy sauce or liquid aminos
  • ⅛ cup water
  • 1 teaspoon corn starch
  • 1 package egg roll wrappers
  • 4 cups oil for frying (I use lard and it's amazing)
Preparation Instructions
  1. In a large frying pan over medium high heat, fry the sausage until cooked through, remove and drain off fat.
  2. Add the vegetables, ginger and garlic and fry until slightly softened, about 5-7 minutes.
  3. Combine the soy sauce, water and cornstarch in a separate small bowl.
  4. Add the sausage back into the pan and pour the soy sauce mixture over everything. Stir to coat everything and remove from heat and place in the fridge to cool.
  5. Once cool, about 20-30 minutes, remove from fridge and set aside. Pour oil into a large saucepan or stockpot (or heat up the deep fryer). I did not have a thermometer that would go up high enough to check the oil temperature, but I usually heat it on medium high until it sizzles and spits when I drop a little something in there. Sorry.
  6. While the oil is heating start rolling the egg rolls following the instructions on the back of the package.
  7. Once the oil is hot and the rolls are rolled, start frying them in batches. I like to do four at a time because that is how many fits in my pot without crowding. Fry about 2-3 minutes or until deep golden brown, remove from oil and drain on paper towels while you fry the rest.
  8. These suckers stay hot for a while so don’t worry about covering them while you are finishing up the frying.
  9. Serve fresh from the fryer with soy sauce for dipping.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/04/moms-egg-rolls/