February Recipe

CHINESE NEW YEAR EGG ROLLS

Yields 15-18
1 lb. hot ground sausage
1 cups chopped celery
4 chopped green onions
3/4 pkg. slaw mix, chopped fine
1 cup fresh mushrooms, chopped fine
1 Tbsp. soy sauce
1 pkg. egg roll wrappers

In a large skillet cook sausage until it loses its color. Add celery, onion, slaw and sprouts to sausage in skillet; sprinkle soy sauce over top and cook for a couple of minutes. Drain and cool.
Put 2 tablespoons of sausage mixture in the middle of each wrapper, fold and seal with a little water.

* Heat vegetable oil in deep skillet, drop egg rolls in and fry until golden brown. Serve with your choice of sauces.

*If you are not frying right away, just cover with damp paper towel to keep them from drying out.