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Easy Egg Rolls
by Mike Zimmerle
Brown 1 pound of Bob Evans Sausage and drain. Stir-fry 1 pound of coleslaw mix (cabbage and carrots) in 1/3 stick of butter leaving slightly crisp and drain. Mix above ingredients together with 1/3 bottle of Taste of Thai Peanut sauce (or another brand) Put approximately 1 tablespoon in an egg roll wrapper, roll into egg roll shape and seal with a brush dipped in a little flour and water. This will make somewhere between 20 and 30 egg rolls Deep-fry until golden brown. Add a little Kraft sweet and sour sauce or soy sauce and enjoy For a twist add in 4 diced green onions, a tablespoon of minced garlic and a half tablespoon of red pepper flakes to the coleslaw mixture. |
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