Sausage Spring Rolls Recipe 425

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
• In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
• Mix cornstarch and water in a small bowl.
• Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
• Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,

Steps:

• You start by frying the sausage in a skillet.....I use a large wooden spoon to break up the sausage into pieces. When cooked, add your bag of coleslaw mix. Stir and cook until wilted and blended in. I add 2 or 3 big shakes of oyster sauce....Stir.... Taste. You can add to to suit your taste. Don't stack them or they will stick together. Pour some vegetable oil into a skillet, wok or any shallow pan. Heat your skillet....medium temp. Open your Egg Roll wrappers....get a cup of water handy. I use a plate to wrap them on. Grab 1 Egg Roll wrapper and lay it on your plate at an angle. Drop 2 Tablespoons of meat mixture on top of wrapper....roll.... Tighten up mixture by rolling back and then fold in sides.. When coming to end of wrapper....moisten your finger in the cup of water and then seal wrapper....Set aside.....Put them into your pan and brown on all sides. I serve these with plum sauce....chili sauce or Gyoza sauce....your choosing....These are addicting, but so easy

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon of the oregano, season with 1 teaspoon salt and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato puree, 1/4 cup water, 5 torn basil leaves and the red pepper flakes. Bring to a simmer and cook until slightly thickened, about 4 minutes. Season with salt and pepper.
• Meanwhile, heat the remaining tablespoon olive oil in a large skillet over medium-high heat. Add the sausage rounds and brown on both sides, about 4 minutes. Transfer to a paper-towel-lined plate. Mix the Parmesan with the remaining 1/2 teaspoon oregano in a small bowl.
• Divide the pizza dough into 8 portions. Flatten into 4-inch squares either by stretching with your hands or using a rolling pin. Spoon 1 tablespoon of sauce onto a square and spread around. Top with 1/4 cup of the Italian cheese blend, one-eighth of the sausage and 1 basil leaf. Wrap the dough around the filling and pinch the edge and ends to seal. Place seam-side down the prepared baking sheet. Repeat with the remaining dough and ingredients.
• Brush the rolls with olive oil and sprinkle with the Parmesan oregano mixture. Cut 2 slashes across the top. Bake until golden and bubbly, 20 to 25 minutes. Serve warm with the remaining sauce on the side for dipping.

Steps:

• In a large skillet, cook the sausage, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. In a large bowl, combine the coleslaw, pepper and salt; stir in sausage mixture. , Place 1/4 cupful of sausage mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat, In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with sweet-and-sour sauce.

Steps:

• Roll out the pastry to a 35 x 30cm rectangle on a surface lightly dusted with flour. Trim the edges neatly, then cut in half lengthways to form two long strips. Spread with a thin layer of the apple sauce, pickle or chutney, leaving a border along the edges.
• Tip the sausagemeat into a large bowl, add 3 tbsp cold water and squash together. Divide the mixture in two and mould each half into a cylindrical shape. Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Cut the sausage rolls into 5cm lengths and arrange on a lined baking tray. Chill for 20 mins. Can be made a day ahead or frozen for up to one month; to bake from frozen, add an extra 10 mins to the cooking time.
• Heat oven to 200C/180C fan/gas 6. Brush the sausage rolls with the rest of the beaten egg and sprinkle with the sesame seeds or nigella seeds (if using). Bake for 30-35 mins until the pastry is deep golden. Transfer the sausage rolls to a wire rack and leave to cool for 10 mins.

Steps:

• To make the sausage, place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended. Use right away, or cover and refrigerate for up to overnight.
• To make the sauce, combine all the ingredients in a small bowl and stir to mix. Set aside.
• To cook the sausage, film the bottom of a medium sauté pan with oil and place over medium-high heat. Add the sausage and sauté, stirring to break it into small clumps, until browned, 5 to 6 minutes. Remove from the heat and set aside.
• To make the spring rolls, lay 1 or 2 of the rice paper wrappers on a counter and spray or brush them generously with water without saturating them. Let hydrate and soften until pliable, 1 to 2 minutes. Place a lettuce leaf in the center of each wrapper, top with about 1/4 cup of the sausage, then with some bean sprouts, carrot, daikon, and scallion. Roll up the wrapper burrito-style, first folding the edge nearest you one-third of the way over the ingredients, then tucking in the sides, and finally folding the rest of the way to make a fat cylinder. Set on a platter and cover with plastic wrap to prevent drying out while you continue to fill the remaining rice paper wrappers. Serve right away, or leave at room temperature for up to 4 hours before serving.
• To serve, remove the plastic wrap and accompany with the dipping sauce.