Effortless Egg Rolls Recipe
- 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 frying
- 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.
1 egg roll equals 244 calories, 14 g fat (2 g saturated fat), 11 mg cholesterol, 349 mg sodium, 23 g carbohydrate, 2 g fiber, 5 g protein.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer