Egg Rolls

1. 1

   Precook chicken and cool while chopping vegetables.

2. 2

   Cook sausage until done and crumbly.

3. 3

   Drain fat.

4. 4

   Drain and chop water chestnuts, bean sprouts, cleaned scallions, peeled carrots and cabbage until minced fine.

5. 5

   Cook bacon until done and remove bacon and use bacon drippings.

6. 6

   Add vegetables and meat to bacon drippings and stir on low heat for 10 minutes.

7. 7

   While cooking, add 1/4 cup soy sauce, 3 tablespoons sugar, 1 teaspoon salt and a few shakes of pepper.

8. 8

   Put in refrigerator to cool enough to handle, about 1/2 hour.

9. 9

   Remove from refrigerator and tilt pan so juices won't stick to mixture (juice will cause egg roll skins to be soggy).

10. 10

    Fill skins with about 2 teaspoons filling and roll skins (put 1 beaten egg in bowl and dampen edges of skins before wrapping to seal edges).

11. 11

    After all skins are wrapped, deep fry in hot oil just until golden brown.

12. 12

    Drain on paper towels.

13. 13

    To eat, dip in soy sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.