Sausage Egg Rolls with Spicy Mustard Maple Dip
About this recipe
Bite-sized sausage egg rolls fried in wonton wrappers are a flavorful, fun and easy take on traditional Chinese egg rolls—and the Mustard Maple Dip mirrors the typical spicy Asian mustard – but adds a little sweetness with ingredients from the pantry.
- 16 ounces or more of canola oil (for frying)
- 8 ounces Johnsonville Mild Italian Ground Sausage
- 1 cup shredded savoy or napa cabbage
- 1 cup carrot, shredded
- 1 shallot, thinly sliced
- 2-3 tablespoons mirin or Chinese cooking wine
- 1 package wonton wrappers
- 4 tablespoons hot spicy mustard
- 3 tablespoons maple syrup
- Heat a 4-5 quart saucepan with the oil on medium-high until the oil reaches 350 degrees.
- Heat a sauté pan over moderate heat and add the sausage, breaking it up as it heats up. After 2 minutes, add the cabbage, carrot and shallot and cook until the vegetables are wilted and there is no more pink in the sausage.
- Deglaze the pan with the mirin, stirring and scraping the bottom of the pan.
- Remove the filling from the heat and let cool. While the filling is cooling, make the dipping sauce by adding the mustard and maple syrup to a small bowl and combine.
- To make the egg rolls, put a scant tablespoon filling in the middle of a wonton wrapper. Wet the edges of the wrapper by dipping a finger in water and tracing the perimeter of the wrap. Roll the egg roll, keeping contents tight and sealing the outside edges as you go.
- Store seam-side down on a tray lined with paper towels.
- To fry, drop 5-6 egg rolls in the oil and cook, stirring occasionally for 4-5 minutes, or until the rolls are golden brown. Repeat in batches until finished.