Subj : St. Maurice 03
To   : All
From : Dave Drum
Date : Wed Jun 30 2021 13:27:32

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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