EGG ROLL SNACK RECIPES

Steps:

• In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Cook and stir until cabbage is crisp-tender. , Position an egg roll wrapper with one point toward you. Place about 1/4 cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sweet-and-sour sauce.

Steps:

• Heat 1-2 tablespoons of vegetable oil in a pan.
• Add shallots and garlic. Sautee until aromatic.
• Add mushrooms and stir for 2-3 minutes.
• Add cabbage, sprouts, and carrots. Stir until vegetables are tender.
• Season with oyster sauce, sesame oil, salt, and pepper.
• Spoon mixture near one end of a sheet of egg roll wrapper. Roll all the way to the other end, tucking in the sides.
• Seal with a touch of water.
• Deep fry sticks until golden brown.
• Drain excess oil on paper towels.
• Serve with sweet and sour sauce on the side.