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1
I'm very precise with these measurements because I really wanted to dial in an exact flavor that I could reproduce whenever I wanted to.
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2
A lot of people measure chopped cabbage in cups, but that can vary widely depending how how packed in it is and how small it's chopped.
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3
Same with carrot sizes varying, etc.
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4
So I use a small kitchen scale to get these exactly right.
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5
Eyeball it if you want, it'll still be good.
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6
The 8 oz of meat (precooked weight) is the perfect amount, but sometimes I like to substitute half of it with finely chopped bacon and those come out very well also.
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7
Really, you can put in 8 oz of whatever meat you want.
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8
Thoroughly cook the pork sausage (or whatever meat you want), drain and let it cool enough that you can touch it.
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9
Combine cooked meat, cabbage, carrots, celery, bean sprouts, soy sauce, garlic powder, ginger, and black pepper in a large mixing bowl and stir/mix it all together well.
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10
Put into egg roll wraps, wrap properly, and use a cornstarch and water paste to seal them.
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11
The number of egg rolls you get will obviously vary depending on how big your wraps are and how big you roll them.
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12
I usually do around 2-3 tbsp of filling per egg roll.
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13
You can freeze them right now if you want - place them uncovered in the freezer, and when they're frozen put them in freezer bags, as many as you want per bag.
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14
Or you can cook them right away.
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15
Preheat oven to 400.
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16
Spray baking pan with cooking spray, and put some egg rolls on it.
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17
Then spray the egg rolls as well with the cooking spray, and I put a good amount of salt on top of them after spraying.
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18
Cooking times will vary, but what works for me is 20-23 minutes if I've just rolled them, or 25-28 minutes if they're frozen.
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19
I don't thaw the frozen ones at all, just right out of the freezer and onto the pan.
