1 lb. Breakfast sausage (with sage is
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.