Foodie Adventures

I just had the need to make this dish, and I didnt follow any instructions, it was about 65% successful.

The pork filling:
- 1 lb ground pork from the store
- soy sauce
- dried ginger powder (also could used the fresh minced stuff)
- Finey diced fresh carrots and green onions
- red pepper flakes

I used a peeler for the carrot and once it was peeled and simply kept on peeling and then chopped up the carrot ribbons to makes sure there were no big hunks. Then dumped it all in a bowl and mixed it up until all ingredients were evenly dispersed. I rolled the meat into links and flash fried them on a skillet in seasame oil. I removed them from the heat and let them cool.

While the pork links were cooling I made the sauce:

- Soy Sauce
- Sugar
- White vinegar
- Seasoned rice vinegar
- Honey
- ginger
- Hot sauce (I used Sriracha)
- Seasame oil (a light dash)
- More diced green onions

Just mix it all together until everything is dissolved and evenly mixed. if you want a thicker sauce, you can simmer on low heat and add some corn starch.

then I pulled the pork links aside and wrapped them in cabbage leaves. I used Savoy Cabbage which is easier to work with, the leaves are thinner and less rigid.

Wrap you cabbage and sausage rolls in the egg roll wrappers and heat up some oil.

I used vegetable oil mixed with small amounts of sesame oil and hot pepper oil.
** Make sure your oil is HOT! I set the stove eye at level 8 and let it heat up for 10-15 minutes. **

Drop egg rolls into oil and wait until skin is browned, it took about 6-7 minutes for me.

Let cool dip in sauce and enjoy!

**side note - I made the links too fat and had a difficult time folding the egg roll wrapper properly which resulted in some leaky egg rolls. Did not effect taste at all but was a bit messier when eating.