Egg Rolls

Another Chinese thing that Jeff's family has done for awhile.  Probably not authentic, but they sure are tasty!  I won't venture to say that I make the wrappers from scratch, because I don't.  They're still a winner though, and one recipe makes A LOT!

Egg Rolls

1 pkg egg roll wrappers, any brand.  need to be about a 4 inch square
1 pkg coleslaw mix, or shredded cabbage and carrots in equivalent volume
1 lb ground pork, or pork sausage
1 pk rice vermicelli (in the Asian section of the grocery store) 
small bowl of water
vegetable oil for frying

Soak vermicelli in cold water til flexible (these are sold dry and you don't cook this kind of noodle.  it generally takes about half an hour to be soft enough).  While soaking noodles, brown and break up sausage into small pieces, drain off fat.  Once noodles are ready, drain them and cut them into one inch pieces.  Add coleslaw mix and sausage, and stir to combine.  Lay a wrapper down on a cutting board, with a spoon, put some of the filling in the center, then fold the edges together, corner to center, kind of like a burrito.  Use the water to dab the edges to seal it closed, and one at a time, fold corner into the center over the filling, and then roll the last corner around the outside.  I hope that makes sense.


Fry them in either a deep fryer or in a skillet with a good amount of oil in it.  Outside should be golden.  Serve with sweet and sour sauce our soy sauce.