Sausage Egg Rolls

Mmm...egg rolls. I have to admit I'm not really a fan of Chinese food. Egg rolls are an exception and they're fairly easy to make at home. Here I have 6 green onions, sliced, 3 ribs celery, coarsely chopped, 1 carrot, grated, and 1 can water chestnuts, coarsely chopped. I cut everything pretty small because it cooks quickly, fits in better and is less likely to break through the fragile wrap.

Then brown 1 lb pork sausage and drain.

Season with a little bit of salt and 1 tsp *Accent. Mix pork and veggies. Add one egg, lightly beaten, and stir it all together. It will look like this.

You will need 1 package of egg roll wraps. (If you don't know where to look for them I usually find them in the refrigerated section near the vegetables.)

Now preheat your deep fryer full of oil to 375 degrees. Since the egg rolls cook in batches I also like to line a rimmed baking sheet with a double layer of paper towels and heat my oven to it's lowest temperature - 170 degrees - just so that I have a warm place to keep the cooked egg rolls while the others are frying.

Rolling the egg rolls is simple, although it can take a couple of tries to perfect the technique. My husband was nice enough to man the camera so I could use both hands to demonstrate. He first felt it necessary to take a candid of my derriere, which I have thoughtfully not posted...you're welcome.

Place the wrap on your work surface at an angle. Spoon about 2 Tbs of sausage filling corner to corner.

Fold the bottom corner up over the filling. Tuck wrap firmly around filling.Fold the side corners firmly against the end of the filling. It looks like an envelope.

Roll the egg roll once up onto the remaining corner.

Dip your finger in water and moisten the exposed flap.

Roll the egg roll over the flap to seal.

Place egg rolls, 3 or 4 at a time, seam-side down in the fryer basket. Cook until golden, turning if necessary. Remove egg rolls from fryer basket with tongs. Place on prepared baking sheet and keep warm in oven. Or if you have a warming drawer with your oven you can use that. Also, should you have a warming drawer...I hate you. Okay, maybe I'm just jealous.

Here's the recap:

Sausage Egg Rolls
1 lb pork sausage
6-8 green onions, sliced
3 ribs celery, coarsely chopped
1 can water chestnuts, coarsely chopped
1 carrot, grated
1 egg, lightly beaten
1 tsp Accent
salt
1 pkg egg roll wraps (about 20)
hot oil for frying

Brown sausage and drain. Combine sausage, onions, celery, water chestnuts, carrot and egg. Stir in Accent and salt. Heat oil to 375 degrees. Spoon 2 Tbs filling into egg roll wrap and roll, burrito style. Place 3-4 egg rolls, seam side down in oil. Cook until golden. Serve with your favorite dipping sauce.

*Accent is monosodium glutemate (MSG.) This ingredient is optional.