I make eggrolls, too. I saw a time saver on one of the cooking shows. Brown 1 lb. of ground pork or sausage with quite a bit of fresh garlic. Drain the fat if there is a lot. Put one bag of preshredded coleslaw mix and the bean sprouts in a large bowl. Add the HOT meat and mix until the cabbage wilts enough. Add whatever else you like in the stuffing. Roll em up and fry. (I got an idea from you two. Five spice will go on the meat after its browned next time.) And I find one wrapper is plenty. Like Nina said, 2 tablespoons of filling.
The main trick is having a house full of people to roll them
I basically do that recipe - shredded cole slaw mix plus bean sprouts - I always use the leanest beef so there isn’t anything to drain. I’m glad you can get one wrapper to work well for you - it may be that I’m putting more stuffing into mine but the second wrapper works well so I’ll continue using it.
Title: Beirock Casserole
Description:
Easier than the real deal and almost as tasty.
Ingredients:
2 pounds favorite meat; I use 1 lb each of Italian sausage and Hot sausage mixed.
1 lb. classic Cole Slaw mix; dry
2-4 cups shredded cheese; here it's a 4 cheese Mexican blend
3-4 tubes biscuits, Tonight is jumbo butter flavored and took three tubes.
Blackpepper
Onion powder
Garlic powder
Liquid Smoke
Directions:
Preheat oven to 375
Start browning the meat with your favorite flavorings and be ready to drain when done.
In another lightly oiled skillet start cooking the Cole Slaw (cabbage) down on low heat.
Roll out, push with your hand or otherwise cover the bottom and sides of a 9x13 cake pan with2 of the tubes worth of biscuits. Spread enough to cover the top and keep on the side.
Don't forget to stir the skillets contents occasionally.
When the meat is browned and drained or the grease is spooned off, combine the Cole Slaw and meat well.
While hot cover the bottom of the cake pan with half the mixture. Layer half the cheese mixture over that and repeat with the remainders.
Cover the top with biscuit from the side. It's not necessary to completely seal the top but should be close. Place in the oven and bake for 30-45 minutes or until the top is golden brown and flaky.
Number Of Servings:6-15
Preparation Time:1 1/2 hours or so
This is my recipe as well -- one more addition to the sausage, some ginger. I use the already-minced in the jar, have not tried fresh, but it gives mine that flavor in restaurant egg rolls.
Have you tried this substitution for the wrapper/deep frying? I use phyllo dough sheets, fill, roll, brush a bit of melted butter and then put them in a hot oven, 375 for 18-20 minutes, until the phyllo is browned and crispy. I like this method as it's not so tedious, making the smaller wrappers, but you can cut your phyllo to whatever size you wish. Melted butter, yes, but if anyone is really hinckey about deep frying, the oven crisping should quell.