my version of spring rolls

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By Linda Wills
from Ligonier, PA

I love these. They are a little time consuming but you make a lot at one time. You can freeze some for later. I buy a bottle of the Thai chili sauce and am ready to eat!

serves 12
prep time 1 Hr 30 Min
cook time 10 Min
method Deep Fry

Ingredients For my version of spring rolls

  • 1 pkg
    wonton wrappers
  • 1 1/2 lb
    loose breakfast sausage
  • 1 sm
    head of cabbage cabbage
  • few
    carrots, shredded
  • 3 c
    canola oil
  • 2 Tbsp
    soy sauce

How To Make my version of spring rolls

  • 1
    Fry sausage in large skillet. Drain leaving a small amount of fat. Add shredded cabbage and carrots. Cook in frying pan until soft. Add soy sauce and mix.
  • 2
    Place 1 wonton of flat surface and lay diagonally. Add 1 large tablespoon of cabbage filling. Roll up , folding in ends before finishing rolling.Use a little water to seal end.
  • 3
    Heat oil to 350. Carefully drop 4 or 5 rolls into hot oil . Fry on both sides until golden brown. I drain mine on paper towels placed on a cooling rack.

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