MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Maurice Bonneau's Pork Sausage Egg Roll
Categories: Pork, Breads, Vegetables, Herbs
Yield: 25 Servings

1 lb Bulk Canadian sausage
3 tb Soy sauce
1 ts Corn starch
1 tb Oil
1 lb Bag of shredded cole slaw
1 1/2 c Bean sprouts
1/2 c Chopped cilantro
1/4 c Chopped green onions
3 cl Garlic; chopped
1 tb Grated ginger
1 tb Sesame oil
1/2 ts Sugar
1 lg Egg; whisked
11 oz Pkg large wonton/egg
- roll/spring roll wrappers
4 c Oil; for frying egg rolls

In a large bowl, combine the sausage meat, 2 TB soy and
corn starch. In a large skillet, heat 1 TB vegetable oil
on medium high. Brown the sausage meat, making sure to
crumble it as you cook.

Turn the heat down to medium-low and push the meat to
the side. Add the slaw, bean sprouts, cilantro, green
onions and garlic and cook until soft, about 3 minutes.
Add ginger, sesame oil, 1 TB soy and sugar, and combine
with the meat. Cook for an additional 3 minutes. Remove
from heat and let cool.

On a flat surface, place one heaping tablespoon of the
filling in the corner of the wonton wrapper. Roll toward
the middle halfway, then fold in the sides tightly.
Continue rolling, rubbing egg inside the remaining
corner before finishing the egg roll.

Pour the cooking oil into a heavy pan or pot about 2"
high and heat until very hot (should take about 3-4
minutes).

Place the egg roll in carefully. You should be able to
cook six at a time, depending on the size of the pot.
Turn as needed until golden brown and drain on a brown
paper bag. Serve with sweet and sour sauce, and soy.

Makes about 25

RECIPE FROM: http://www.sausagekitchen.com

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