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Growing up on a farm in the Midwest, foreign cuisine was not a part of our diet. Once I moved away from home to a metropolitan area, I began to discover there there was more to life than meat and potatoes! Egg Rolls were one of the first dishes that I tried, and it became my favorite.

The recipe that we use to make Egg Rolls at home is a very simple one, yet my children say that they like ours better than any they have eaten.

Easy Egg Rolls

1 package egg roll wrappers
1 pound sausage
1 small onion, finely diced
2 stalks celery, finely diced
1 carrot, shredded
1 head cabbage, shredded
1 tablespoon soy sauce
Oil to fry

Brown sausage in skillet. Add diced and shredded vegetables and soy sauce. Salt and pepper to taste. Cook just until vegetables are hot. Remove from heat and drain any grease.

Using approximately 1/4 cup per Egg Roll, roll meat mixture into wrappers, sealing each with a dab of beaten egg. Deep fry. Serve with desired sauce.

As this makes a large batch, we often will fry and then freeze some to eat later. The frozen Egg Rolls can either be microwaved, baked or refried in hot oil.

Learn more about this author, Debra Herring.
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