Make 40 egg rolls (cut recipe in 1/2 to make 20)
4 T Soy Sauce
1 T Sesame Oil
1 T sugar
1 tsp. salt
Vegetable Oil for frying
3 T Garlic
1 T finely chopped fresh ginger or ginger paste
10 green onions – cut into 2” lengths, then cut lengthwise into very thin
6 celery ribs cut into very thin matchsticks
6 carrots cut into thin matchsticks
1 head of cabbage shredded
2/3 lb. pork sausage
40 – egg roll wrappers (2 packages)
1 large egg beaten + 1 T water
Stir together soy sauce, sesame oil, sugar, and salt in a small bowl until sugar and salt are dissolved.
Heat a dry large wok or skillet over medium high heat until hot but not smoking,
then add 2 T of vegetable oil and swirl skillet to coat.
Stir-fry ginger, garlic, and green onions 1 minute until they wilt. Add the cabbage, celery, and carrots and stir fry another 4 – 6 minutes until vegetables soften. Push vegetable up the sides of the wok. Add pork and cook until mostly browned. Add the sauce mixture and stir all the ingredients together until all the pork is cooked. Season with salt for taste and transfer to a large bowl to cool for 30 minutes. Open package of egg roll wrappers. Remove 1 at a time to assemble egg rolls. Begin with one of the corners of the egg roll near you. Place ¼ cup of filling horizontally across the center of the egg roll. Fold bottom corner over the filling, then fold the sides over the bottom corner. Brush top corner with the beaten egg wash and roll wrapper tightly closed. Place egg roll seam side down on a paper towel-lined baking sheet. Repeat the process until all the egg rolls are made. Heat oil to 375 degrees. Gently lower the 3-4 egg rolls at a time into the oil for frying. Fry 3-4 minutes or until golden brown. Remove to a paper towel to drain, and keep warm in a 250 degree oven until ready to serve. Serve with sweet Chili dipping sauce or hot mustard.
Sweet Chili Sauce
1 cup honey
1 cup sriracha chili sauce or other cayenne sauce