Egg Rolls Recipe
Ingredients
- 1/2 pound bulk pork sausage
- 2-1/2 cups frozen stir-fry vegetable blend, thawed and chopped
- 1 tablespoon teriyaki sauce
- 10 egg roll wrappers
- Oil for deep-fat frying
Directions
- In a large skillet, cook sausage and vegetables over medium heat until meat is no longer pink; drain. Stir in teriyaki sauce.
- Place 3 tablespoonsful of sausage mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
- In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls in batches for 3-4 minutes on each side or until golden brown. Drain on paper towels. Yield: 10 egg rolls.
