These homemade egg rolls are one of those special family recipes that have been made and loved for years. Filled with savory sausage, crisp vegetables, and simple familiar flavors, they bring back the kind of comfort that only a recipe passed down from Mom can. Golden, crispy, and always satisfying, they are the kind of dish that feels like home with every batch.
Ingredients
- 1 pound hot sausage
- 1 package of egg roll wrappers
- 1 can 14oz bean sprout
- Soy sauce
- 1 can fancy mixed Chinese vegetables
- 1 can water chestnuts
- 1 can bamboo shoots
Directions
- Fry sausage and drain
- Drain vegetables and sprouts
- Mix together add soy sauce to taste – not too much it will run out shake a little at a time and taste it if you don’t get enough you can put more in don’t want to much cause it will pull moisture out of vegetables and might have to drain to get the extra stuff.
- Wrap in wrapper
- Take square put stuff in the middle pull up the bottom triangle end over the middle and then fold in sides, then moisten the top triangle edge and roll up.
- Roll a plate full before frying for faster production, you can roll more while those are frying just keep tabs on them.
- Put them in oil and fry, you can deep fry or put ½ – ¾ inch in skillet and fry on one side then flip them over till brown.