Egg Rolls

We haven't figured out quite what to do with all our pork yet, but we really like this egg roll recipe. It uses sausage and is super easy, and it's really good.

Egg Rolls

1 lb sausage

1 bag cole slaw (14 oz.)

1 pkg. egg roll wrappers

2 T soy sauce

2 T sweet and sour sauce

Cooking oil

In large frying pan brown sausage until done. Stir in cole slaw, soy sauce, and sweet and sour sauce. Cook for about a minute, then remove from heat. Heat oil on med-high heat. In center of each egg roll wrapper use about 3 tablespoons mixture and fold sides in and roll up. Using tongs, place in oil and cook 1-2 minutes on each side until golden brown. Drain on paper towels.

*Egg roll wrappers can be found in the same cooler as the cabbage mix usually.

We usually don't end up using all of this because it makes a lot. We tried freezing the filling and the wrappers (separately) this time. I'll have to remember to let you know how it turns out.


We also love this sweet and sour sauce recipe to go with it:

Sweet and Sour Sauce

1/3 cup white or rice vinegar

1/4 cup brown sugar

1 T ketchup

1 tsp soy sauce

2 tsp cornstarch mixed with 4 tsp water

Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water and add to the other ingredients. Stir to thicken.