Sundays with Friends


Today I spent a wonderful afternoon hanging out with Dan. Some of you might recognize Dan from one of my earlier posts featuring Dan and his fiancee Bill’s engagement photos. Not only is Dan one of the best cooks I know, viagra buy cialis but he happens to be hilarious too. This morning I received a text from him telling me that he was enjoying a pre-cooking Screwdriver, viagra generic and that I shouldn’t judge him!  It’s moments like this that make me love sharing this blog with my friends and family.

These days, it can be so hard for me to get inspired to cook. I have to admit, that while I love, love, love cooking, I’ve had very little time and energy these days. One year old’s will do that to you. So I am always looking for new foods, simple recipes that don’t have a zillion steps (that’s a technical term, to be sure.) The first time I ever met Dan, well actually it might have been the second time (I blame Dan’s strong cocktail mixing skills) he made these egg rolls after a day spent lounging around the pool- this was way pre-baby, mind. Maybe it was the sun, or maybe the cocktails, but when I ate the first of what would be many egg rolls to come, I immediately knew that these little rolls of heaven were something that needed to be shared with the world. I am so excited that I now know the secret behind these crunchy little bites and that I can share with you the fun of making these with my friend.


Excellent + Easy Egg Rolls

1 lb Hot Italian Bulk Sausage

1 Bag Broccoli Slaw

1 package Egg Roll Wrappers

3 eggs; divided

2 Tbsp. Low Sodium Soy Sauce

1 Tbsp. Sweet Chili Sauce; plus more for dipping

1 quart Canola Oil for Deep Frying


In a large sauce pan over medium heat, brown the sausage and break up into little pieces using a wooden spoon. Cook for 10-12 minutes or until done. Drain excess fat and set aside. In a large bowl combine the Soy Sauce and Sweet Chili Sauce, 2 whole eggs and 1 egg yolk and the Broccoli Slaw. Add the cooled sausage to the filing and combine, set aside.

Turn on oven to warm, or 180 degrees Fahrenheit. Place Canola Oil in deep sided pan and heat until it reaches 385 degrees Fahrenheit on a thermometer.


In a small bowl, whisk the remaining egg white with 1 tablespoon of water to create egg wash. Take 1 egg roll wrapper and brush all the sides with egg wash. Take 2-3 tablespoons of the sausage and slaw filing and place in the center of the wrapper at a diagonal angle. Pull one triangle of the wrapper up and over the filling, followed by folding each triangle on either side of the filling inward. Finally, roll the filling and wrapper up, making sure the sides are tucked in. Brush the top flap with egg wash to ensure it is sealed.


Place no more that 2 egg rolls in the oil at one time and cook 2-3 minutes per side flipping once. Once egg rolls are deep golden brown, remove from oil and place on a paper towel lined plate to absorb excess oil.

Cut in half, dip or drizzle in Sweet Chili Sauce and enjoy. I bet you can’t eat just one. ;)


Happy Tasting!

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>