Saturday, June 14, 2014

Maple Sausage Egg Rolls


Family: Egg Rolls
Food Type: Lunch, Dinner
Difficulty: 1 star
Time: Approx. 30 minutes
Amount: Approx. 20 egg rolls


1 16 oz. package Egg Roll Wrappers

1 16 oz. roll of Maple Sausage

1 2.64 oz. packet Country Gravy

1½ c. Long Grain Rice*

 c. Water

1 small Yellow Onion, finely chopped

¾ c. Vegetable Oil

Sweet and Sour Duck Sauce (Optional)

*Do NOT use instant rice.


1. In a medium skillet, begin cooking sausage mixed with finely chopped onion over medium heat.


2. As the sausage is cooking, fill a 3-quart saucepan with 1½ c. rice and 3 c. water. Bring to boil and then turn heat to low. Cover with lid and let simmer 15 minutes or until all water is absorbed. Fluff with fork.


3. When both sausage and rice is done, mix together evenly. In a measuring cup, stir the country gravy with ½ c. water until smoothly mixed and then add into the sausage and rice.



(Note: you don’t want to follow the instructions for the amount of water on the packet otherwise it will be too liquid; it’s not going to be used as regular gravy, but rather to stick the rice-and-sausage mixture together.)


4. Spoon about 2 Tbs. (or eyeball it) into each egg roll wrapper. To fold, draw in one corner over the center, fold sides in over the top, and roll to remaining corner, using a drop of water on the fingertip to help seal. Fry in oil over medium heat in large skillet until crispy, or to your preference. Let cool on platter covered with a paper towel to reduce grease, and serve with sweet and sour duck sauce.

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