2 packages egg roll wrappers
½ cup water
1 tablespoon cornstarch
Medium pot filled to halfway with cooking oil
1 pound sausage
1 tablespoon garlic
½ teaspoon sesame oil
3 shredded carrots
1/8 head shredded cabbage
3 tablespoons soy sauce
1 bunch chopped green onions
¼ teaspoon salt
¼ teaspoon black pepper
Mix filling ingredients in medium bowl and set aside.
Mix water and cornstarch in a small bowl.
Cut egg roll wrappers in half diagonally. Place both halves on a plate and cover with a damp towel to keep moist.
Place one of the egg roll wrapper diagonals on a cutting board with the long side of the triangle facing you. Place a small mound of filling on the lower third of the wrapper. Shape the filling mixture to the size and shape of your index finger. Bring the right and left corners of the wrapper to the middle over the sausage mixture. Dip your fingers into the cornstarch water mixture and blot your fingers into the top point of the triangle. Bring the bottom of the wrapper over the sausage mixture and roll toward the top point. The cornstarch water at the top will act as glue to seal the eggroll wrapper. Place on a plate or cookie sheet and continue rolling until all are rolled.
Deep fry several at a time in oil heated on stovetop until golden brown. Place on plate lined with paper towels to drain. Serve warm.
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