Inside Out Egg Roll

• Meat

  • 1/2 lb Pork sausage

• Seafood

  • 2 oz Baby shrimp, frozen fine

• Produce

  • 2 cups A bagged coleslaw mix 3 carrots
  • 1/4 cup Bamboo shoots
  • 1/2 cup Bean sprouts
  • 2 tbsp Carrots and green onions
  • 3 cloves Garlic
  • 1/2 cup Shiitake mushrooms, fresh

• Canned Goods

  • 1/4 cup Water chestnuts

• Condiments

  • 1 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Peanut oil
  • 1/4 tsp Sesame oil

• Bread & Baked Goods

  • 1/2 12 ounce package Won ton wrappers

• Beer, Wine & Liquor

  • 1 tbsp Chinese rice wine

Found on whattheforksfordinner.com

Ingredients

• ½ pound pork sausage
• 2 ounces frozen baby shrimp, thawed and chopped, fine
• 2 cups from a bagged coleslaw mix 3 carrots, shredded
• 3 cloves garlic, minced 1 tablespoon grated fresh ginger
• ½ cup fresh shiitake mushrooms, minced
• ¼ cup bamboo shoots, minced
• ¼ cup water chestnuts, minced
• ½ cup bean sprouts, drained, and patted dry
• 1 tablespoon peanut oil
• 1 tablespoon Chinese Rice Wine
• 1 tablespoon Soy Sauce
• 1 teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon sesame oil
• 2 tablespoons each shredded carrots and green onions for garnish
• ½ - 12 ounce package of won ton wrappers
• ½ cup water
• ½ cup vinegar
• ½ cup sugar
• 1 tablespoon sweet chili sauce
• 3 cloves fresh garlic peeled and left whole

Directions

• Preheat oven to 400* Line baking sheets with parchment paper.
• Cut won ton wrappers in half and place on prepared baking sheets and spray with non stick cooking spray. Place in oven for 5-7 minutes or until golden brown.
• Remove from oven and set aside.
• Heat a wok or large sauté pan over high heat. Add peanut oil.
• Add the sausage and cook over medium high heat until no longer pink.
• Add garlic, ginger,mushrooms, bamboo shoot, and water chestnut. I used a small food processor to minced the garlic, ginger,mushrooms, bamboo shoot, and water chestnuts. Stir-fry for 1 minute or until vegetables are softened.
• Add coleslaw mix, sprouts, and shrimp, stir fry until cabbage begins to wilt.
• Add the rice wine, soy sauce, sugar, sesame oil, salt/pepper. Continue to stir-fry for another minute.
• Remove from heat.
• I have two methods for serving:
• Place baked wonton chips on a decorative serving platter. Spoon a heaping teaspoon of egg roll mixture on each wonton. Garnish with shredded carrots and green onions. Drizzle with Chili Sauce.
• Place all of the egg roll mixture in a serving dish, and garnish with shredded carrots and green onion. Serve with wonton chips and Chili Sauce on the side.
• Combine all ingredients in a non-reactive saucepan.  Stir until the sugar dissolves.  Bring to a boiling and reduce by half.
• Remove garlic and cool. The sauce will thicken as it cools.
• Serve at room temperature