Cook sausage; drain fat.
Add spaghetti sauce and simmer for 10 minutes.
Mix eggs and cottage cheese.
Shred or grind Mozzarella cheese.
In a pan, spread a little of meat sauce on the bottom, then spread egg roll wrappers in one layer; add 1/3 of meat sauce, 1/2 cottage cheese mixture and 1/3 of Mozzarella cheese.
Repeat one more time.
Spread one more layer of egg roll wrappers, meat sauce and Mozzarella cheese.
Sprinkle generous amount of Parmesan cheese on top.
Bake at 350\u00b0 for 30 minutes.
Mix thoroughly all ingredients except for egg roll wrappers and oil for frying.
Take a heaping tablespoonful and roll in egg roll wrapper.
Make a long roll about 3/4-inch in diameter.
Deep fat fry.
Serve with soy sauce or sweet and sour sauce.
Arrange egg roll wrappers, water, sauerkraut, corned beef, and
Combine first 5 ingredients to meat loaf consistency.
Roll up into egg roll wrappers and deep fry in oil until golden brown.
Put 1 tablespoon peanut oil in a cast-iron skillet and heat high for 1 minute.
Add carrot and cook 1 minute, stirring constantly, 5 minutes or until tender.
Stir in green onions and next 6 ingredients.
Combine cornstarch and water.
Add to cabbage mixture and cook 1 minute or until thickened.
Let cool and spoon mixture evenly into centers of egg roll wrappers.
Moisten edges with water.
Bring ends to the middle, pressing together in center.
Pull ends up and out to resemble a pouch.
ow ready to roll the egg rolls.
Roll the egg rolls according to
Combine all ingredients, except oil and egg roll wrappers; mix well.
Carefully separate egg roll wrappers.
Place 1 heaping tablespoonful of filling about 3 inches from one corner of each egg roll wrapper.
Fold corner over filling; roll firmly halfway up the wrapper.
Fold two side corners over filling; roll all the way up.
Seal edges with beaten egg or water.
Heat oil to 350\u00b0. Add egg rolls, 3 or 4 at a time.
Fry 4 to 5 minutes, or until golden brown.
Drain on paper towels.
Preheat oven to 350\u00b0.
Blot sausage dry with paper towel and combine with cheeses, salad dressing, olives and red pepper. Lightly grease muffin pan (small or large size) and press 1 wrapper in each cup (if using egg roll wrappers, press 2 crossways).
Brush with oil.
Bake 5 minutes until golden. Remove from tins; place on baking sheet.
Fill with sausage mixture.
Bake 5 minutes until bubbly.
Makes 4 to 5 dozen. Delicious!
Lay out the egg roll wrappers one at a time.
urface for rolling the egg rolls. Lay several egg roll wrappers in a row
roccoli slaw mix.
Lay egg roll wrappers out on a flat surface
ool while preparing the wrappers.
Lay egg roll wrappers on a flat surface
he apples. Lay out the egg roll wrappers on a clean surface. Place
prouts and shrimp.
Take egg roll wrappers and lay flat with one
Put all ingredients in bowl, except peanut butter, oil, egg yolk, oil and wrappers.
Mix well.
Fry the mixture in 4 to 5 tablespoons of the peanut oil for about 5 to 6 minutes.
Stir in peanut butter and continue stirring until it melts.
Put in colander and drain.
Mix egg yolk with 1/3 cup water.
Brush egg yolk on outer edges of egg roll wrappers.
Spoon a heaping teaspoonful of filling on wrapper and roll.
ashing the avocado.
Position egg roll wrappers on a flat work surface
lack pepper.
Pour beaten egg into a skillet placed over
Drain excess grease.
Place egg roll wrappers on a flat work surface
irm the other side. Set egg pancake aside to cool, then
ool.
Separate and place egg roll wrappers onto your work surface. Mix