In this photograph, my dad and I are making egg rolls on Christmas Eve at my brother Ed and his wife Debbie’s house outside of Boulder, Colorado. It must be the 80’s by the look of that sweater I am posing in. We really loved those colorful sweaters back then because I have a family picture of us, each of us decked out in one — talk about a crazy clash of colors and designs.
We make egg rolls together on Christmas Eve — it is a long-standing family tradition that began when I was a very novice but adventuresome cook living with my parents (they were excellent guinea pigs just like RM). I made the rolls one year at holiday time and everyone was instantly hooked. Now I make them all year round but always on Christmas eve. Just serve these hot pockets of savory delight with a crispy green salad and it is a meal your family will request often. I love eating appetizers for meals…don’t you? Here is my recipe – the secret ingredient is peanut butter.
- 1 lb. spicy breakfast sausage
- 1 package egg roll wrap
- 2 cups shredded cabbage – I prefer a small head of red cabbage
- fresh grated ginger
- chopped chives or scallions
- light soy sauce
- 2T chunky peanut butter – isn’t chunky the best?
- minced fresh garlic
- brown sausage
- lay cabbage on top and let steam for a few minutes with lid on pan
- add remaining ingredients (not the egg roll skins silly)
- lay egg roll wrapper so it is in diamond shape
- spoon about a heaping Tbs. in center
- with wet finger, wet the two”top edges” of diamond shape
- fold up the bottom side
- fold one side of wrapper over, then the other side
- “roll” the wrapper from the bottom up
- The wet edges will seal wrapper
Deep fry until golden brown (I use canola oil in a frying pan on top of the Vulcan)
Serve with hot mustard or sweet and sour sauces.