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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Egg rolls are so easy with this recipe, you'll wonder why you haven't been making them all along! Look for a good dipping sauce in the Asian aisle at your supermarket. Ingredients:
1/2 pound bulk pork sausage |
2-1/2 cups frozen stir-fry vegetable blend, thawed and chopped |
1 tablespoon teriyaki sauce |
10 egg roll wrappers |
oil for deep-fat frying |
Directions:
1. In a large skillet, cook sausage and vegetables over medium heat until meat is no longer pink; drain. Stir in teriyaki sauce.
2. Place 3 tablespoons of sausage mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
3. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls in batches for 3-4 minutes on each side or until golden brown. Drain on paper towels. Yield: 10 egg rolls.
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