Egg Rolls

 I am posting two versions. The one I made and the one 

Aunt Mary Ann sent to me which is her favorite. I haven't tried hers yet but would substitute TVP for the sausage.

Mom's Egg Rolls

FILLING:

• 1 cup of TVP
• 1 tbsp minced ginger
• 2 cloves of garlic minced
• 2 cups shredded cabbage
• 1/4 lb bean sprouts
• 1/2 cup shredded carrots
• 1/2 cup shredded onion

SAUCE:

Mix together:

• 2 tbsps soy sauce
• 1 tsp sugar
• spices: I used garlic powder, ginger, mustard, paprika, cayene pepper.. a shake of each to your taste

• 2 tsp cornstarch

WRAPPERS:

• 1 pkg Nasoya egg roll wrappers (about 20 per pack)
• Peanut oil for deep frying

(I used a combination of Olive oil and Vegetable oil because I didn't have Peanut oil)

• Stir fry TVP and ginger until slightly browned. About 2 minutes. Add shredded vegetables and beanspouts. Cook an additional two minutes. Add sauce mixture and stir until it coats and thickens. About a minute. Cool.

• I divided the cooled mixture into twenty sections and scooped out a section for each egg roll.  The egg roll package says to use 2 tablespoons and gives rolling and frying instructions. Above this recipe is a wrapping diagram from Aunt Mary Ann.

• I used a sufficiently deep fry pan and heated the oil .. only about an inch of oil which I thought was enough.. to medium high heat. I carefully placed the egg rolls in using a slotted spoon and a fork or use tongs.. be very careful not to drop them in! Bad frying technique was how I got to spend one Christmas in the Emergency Room. I turned them carefully with my slotted spoon after a minute, I used a fork to steady them, and cooked an additional minute. Then cool on paper towels on a cookie sheet.

• At this point you can put some on a cookie sheet in a single layer to freeze if you like. Make sure they are separated and after they freeze you can plastic bag them and then wrap the bag in foil. (To cook from the freezer, put in a 350 oven for about half an hour turning occasionally.)

Mary Ann’s Egg Rolls

FILLING:
4 Jones Breakfast Style Sausages
1 Package of Broccoli Slaw
½ cup Celery, finely minced
½ cup Onion, finely minced
2 Garlic Cloves, finely minced
1 Tbsp Ginger Root, finely minced

Remove sausage from casing and cook thoroughly. Add all the other ingredients and stir fry until almost done but still crunchy. Add the sauce.

SAUCE:
1 Tbsp Soy Sauce
2 tsp Sesame Oil, dark if best
1 tsp Salt
1 tsp Sugar
½ tsp Five Spice Powder
2 tsp Cornstarch 

Mix well and pour over ingredients mixing well until mixture thickens a little. Spread mixture onto a baking sheet to cool.

WRAPPERS:
1 Pkg Egg Roll Wrappers (Nasoya is best)
Small bowl of water

Place the egg roll wrapper in front of you so a pointed edge is at the top and bottom. With your fingertip run a line of water all around the edge of the wrapper. Place 2 Tbsp of the mixture close to the pointed edge at the top of the wrapper and roll once, then fold in the two outer edges like you are wrapping a package and continue to roll down so it looks like a neat package. It’s best to roll this tight.

Fry carefully in at least two inches of oil. Freezes and reheats very well.