1 lb. Breakfast sausage (with sage is great) 
You can use 1lb of fresh ground pork but it makes the egg rolls dry

6 oz shrimp (salad shrimp are a good choice, since you need to chop these up)

6 green onions, chopped

16 oz bean sprouts, chopped

Small can of Water chestnuts, chopped

2 tsp. Ground ginger

2 tablespoons Kikkoman™ Soy Sauce

1 lb package of eggs roll skins

Making the Filling:

Use a food processor to chop all the veggies or chop by hand.

Place veggies, sausage and shrimp in a large bowl and mix together.  Add ginger and soy sauce.  This should be the consistency of meatloaf so use a little more soy sauce if needed.

Refrigerate several hours -- over night is better.  This can also be frozen and used later.

Frying the Egg rolls:

Preheat deep frying oil to 370 degrees F. 

To make the rolls, arrange about 1/12th of the filling along one side of the egg roll skin.  Fold over ends of skin and roll.  Paste the roll together with a little water.

Fry in hot oil until golden brown (about 8 – 10 mins)

Makes 12 egg rolls.

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