Recipes

Sausage-Stuffed Egg Rolls
  • Ingredients
  • Skins:
  • 2/3 cup sifted all-purpose flour
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup (approx.) water
  • Filling:
  • 1/2 pound ginger
  • sesame sausage without casings (page 45)
  • 1 cup very finely chopped celery
  • 1 cup very finely shredded cabbage
  • 1 cup finely chopped green onions
  • 1/2 cup finely shredded carrots
  • 1/2 cup finely chopped fresh mushrooms
  • 1/4 cup finely chopped green sweet pepper
  • 2 teaspoons Worcestershire sauce
  • 1 egg
  • salt
  • freshly ground black pepper
  • 1 egg white
Directions
  1. Sift together the flour, cornstarch, and salt
  2. Blend the egg with a quarter cup of water and gradually add it to the flour mixture
  3. Slowly add more water and beat until the mixture is smooth
  4. Lightly oil a medium-sized skillet over medium heat
  5. Pour about two tablespoons of the batter into the skillet and tip it in all directions to coat the bottom
  6. If you have an electric crepe maker you can accomplish this task very easily by following the directions that came with the appliance
  7. Cook the skins until the edges curl slightly and they are dry on top
  8. Stack them between sheets of waxed paper until you are ready to fill them
  9. Saute the sausage in a skillet over medium heat until it is lightly browned
  10. Add all the remaining ingredients except the egg white, mix well, and saute about two minutes to mix the flavors
  11. Remove the mixture from the heat and allow it to cool
  12. To assemble the egg rolls, place about a quarter-cup of the filling in the center of a skin and fold two sides over to the center
  13. Brush the two sides and the two open edges with the egg white and roll up the skin
  14. Carefully place the egg rolls on a baking pan and refrigerate for about two hours
  15. Deep fat fry the egg rolls until they are crisp and golden
  16. Serve with Chinese (hot) mustard
  17. You can make smaller versions of these egg rolls to serve as hors d oeuvres by using smaller skins and less filling in each.


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