Better than a Chinese Restaurant: Eggrolls!!

Filling:
3/4 small head of Green Cabbage - cored and finely sliced
7 Spring Onions - Ends removed and tops trimmed and thinly sliced
1/2 lb. Sausage - I always use Bob Evans
1/4 c. Soy Sauce
1/8 tsp. Sesame Oil
3 cloves freshly minced garlic or 1 Tbsp. Jarlic (jarred garlic)
1/2” freshly grated ginger or 1 tsp. Pre-grated ginger
1/2 tsp. Black Pepper - fresh cracked
1/2 tsp. Kosher salt
1 c. Shredded carrots
Paste:
1 Tbsp. AP Flour
1 Tbsp. and 1 tsp. B b Water
1 package of Egg Roll Wrappers
Oil for Frying - I used canola oil
For those that know me, know that this is one of those special dishes I make. In fact, these were so popular in high school back in 1999, that I actually sold these to a few people!
Start off by cleaning and cutting your veg (if applicable) and brown your sausage.In a large skillet or wok, add the soy sauce, sesame oil, garlic and ginger, then add the cabbage. Season with salt and pepper and stir to combine, then cover for 5 minutes. This will steam and tenderize the cabbage, and you don’t want to miss this step. Add your cooked sausage, carrots and spring onions and stir to combine, then cover for another 5 minutes. If there is excess liquid after removing the lid, cook for a couple of minutes to evaporate as much liquid as possible.
Spread the mixture on a foil lined sheet pan and place in the fridge until cooled and make the paste.
While wrapping, pre-heat your oil to 350° F.
Lay a wrapper flat and add approximately three to four tablespoons of the cooled filling off center on the wrapper. Dab your finger in the paste and spread it across the outer edges of the wrapper, then fold the wrapper as shown in the video. Thank of the wrapper as a ball diamond, and home base is pointed at your belly. You want to fold home base up and over until it is ~ 1” under 2nd base, press to seal. Then, fold in 1st and 3rd base on top of home base and press to seal, you may need more paste. Lastly, gently roll the wrapper up to 2nd base and lightly press the edges to the wrapper to seal.
Fry until golden brown and delicious and dunk them in soy sauce or sweet and sour sauce recipe found here:
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