Classic sandwich in egg roll form. How does he do it?
Truthfully, I don’t do it very well. This is the third pass at this, and I’ll explain why along the way.
5-6 egg roll wrappers
1 lb. ground sausage
1 tbsp. ground sage
1 tbsp. ground yellow mustard
salt and pepper
1/4 lb. American cheese, cubed
roasted peppers, slices
2 tbsp. yellow mustard
2 tbsp. honey
If you can’t find ground sausage, just pick up some links and remove the meat from the casing. It’s not that hard, but you’re going to have to get your hands dirty.
Start by seasoning the ground sausage with salt, pepper, ground mustard and ground sage. Toss the meat into a pan over medium and saute it with the roasted peppers and diced onion. When cooked, drain the excess fat, then add the cheese to melt it and bind the ingredients.
Remove the pan from the heat, and let the mixture cool thoroughly. That’s where the mistakes happen. If it’s hot, it’s not going to hold very well and the filling will fall apart while you wrap it. And, if it’s too greasy, the mixture is going to ruin the egg roll wrappers.
Once cooled, form the mixture into little sausage link shapes. To fill those wrappers, place a link of the mixture in and fold over, then roll. Secure the wrappers with egg wash.
My first time out, wrapping these was hellish. And my directions sound pretty basic. Relax. The bag will have illustrations on how to wrap an egg roll. And without a piece of paper and something to write with, just typing it all down for you might sound pretty useless here.
Cook in a pot of canola oil at 375 degrees until crispy and golden brown. Drain them, then cut diagonally.