Randy's Egg Rolls

Instructions

1. I'm very precise with these measurements because I really wanted to dial in an exact flavor that I could reproduce whenever I wanted to.
2. A lot of people measure chopped cabbage in cups, but that can vary widely depending how how packed in it is and how small it's chopped.
3. Same with carrot sizes varying, etc.
4. So I use a small kitchen scale to get these exactly right.
5. Eyeball it if you want, it'll still be good.
6. The 8 oz of meat (precooked weight) is the perfect amount, but sometimes I like to substitute half of it with finely chopped bacon and those come out very well also.
7. Really, you can put in 8 oz of whatever meat you want.
8. Thoroughly cook the pork sausage (or whatever meat you want), drain and let it cool enough that you can touch it.
9. Combine cooked meat, cabbage, carrots, celery, bean sprouts, soy sauce, garlic powder, ginger, and black pepper in a large mixing bowl and stir/mix it all together well.
10. Put into egg roll wraps, wrap properly, and use a cornstarch and water paste to seal them.
11. The number of egg rolls you get will obviously vary depending on how big your wraps are and how big you roll them.
12. I usually do around 2-3 tbsp of filling per egg roll.
13. You can freeze them right now if you want - place them uncovered in the freezer, and when they're frozen put them in freezer bags, as many as you want per bag.
14. Or you can cook them right away.
15. Preheat oven to 400.
16. Spray baking pan with cooking spray, and put some egg rolls on it.
17. Then spray the egg rolls as well with the cooking spray, and I put a good amount of salt on top of them after spraying.
18. Cooking times will vary, but what works for me is 20-23 minutes if I've just rolled them, or 25-28 minutes if they're frozen.
19. I don't thaw the frozen ones at all, just right out of the freezer and onto the pan.