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Egg Rolls

Hubby & I have been making these for years! It takes us both... I roll while he deep-fries. They need to be fried within minutes of being rolled-up or the wraps fall apart from the juices in the mixture.

By LeAnn Haas Gabriel

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Recipe Summary

prep:

45 mins

Servings:

20

Yield:

+/- 20 eggrolls

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Ingredients

Ingredient Checklist

1# breakfast sausage, browned
1 pkg shredded cabbage/cole slaw mix (I like the tri-colored)
1 pkg ramen noodles, crunched up (incude seasoning pkt)
5 eggs (one's used for glue)
1/2 onion, sliced into slivers
1 heaping Tbsp WC Seasoning or season-salt
1 pkg eggroll wraps
canola oil for deep-fat fryer

Directions

Instructions Checklist

Step 1

Preheat oil in deep fat fryer to 350°

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Step 2

Beat 1 egg in cup (for glue)
Step 3

Combine the rest of the ingredients, except the wraps. Toss together until cabbage & sausage are well-coated.
Step 4
Add a heaping 1/4 cup to each wrap. Roll & glue closed with the beaten egg & a pastry brush.
Step 5
Fry 3 or so wrapped rolls until golden... about 3.5 minutes.

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