Home-made Egg rolls

By Persephone

This recipe is strictly for the overachievers among us.  Seriously, this recipe is a ton of work, and it’s SOOO much easier to simply buy a package at the grocery store and throw a couple egg rolls in the oven.  Having said that, the homemade variety is freaking delicious.  So…enjoy.  Assuming you try this one out.

In a food processor, chop up one small cabbage and one medium yellow onion together.  In frying pan, brown and crumble 1 lb. of raw sausage (it can be any brand you like with any seasonings that strike your fancy).  After draining the sausage, mix it with the shredded cabbage and onions.  Take one package of egg roll wraps (they’re usually in the produce aisle at the grocery store).  You have to individually place 2 to 4 tablespoons of the mixture in the center of the egg roll wraps, folding the corners together.  I use a 2 egg-white and 1/4 cup of water concoction to glue the folds together.  Then you dip the entire egg roll in the egg-whites and set aside.  Be sure the corners of the egg roll are flat, as this makes it easier to fry.  You then fry it up in very hot oil.  Cook until they’re golden, then turn.  When the egg rolls are done, place them on paper towels to drain.  They taste awesome with sweet-and-sour.  Repeat.  This whole process is a pain in the ass, but these suckers really are remarkable.

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