Insider's Kitchen

No.221 (10/12/12)

Asparagus Cheese and Sausage Egg Roll

By Emiko S.
Staff Writer

We can feel the autumn these days. Japanese people call the autumn “Syokuyoku no aki”, “Geijutsu no aki”, “Undo no aki” or “Dokusyo no aki”. “Syokuyoku no aki” means the autumn is good for eating, “Geijutsu no aki” means the autumn is good for art, “Undo no aki” means the autumn is good for doing the sports and “Dokusyo no aki” means the autumn is good for reading a book. The autumn in Japan is very comfortable to live. The temperature and weather is nice, not too hot, not too cold. That means you can concentrate on whatever you do. So, what would you like to do in the autumn?




Ingredients:

•  10 sheets of egg roll wrappers

•  Asparagus

•  Cheese

•  Sausage

Directions

1. Boiled asparagus. Cut them approximately 5 inch.

2. Cut cheese into same length and width as asparagus.

3.Cut sausage lengthwise same as cheese.

4.Lay the egg roll wrapper out with the short side directly in front of you. Place asparagus, cheese and sausage in the middle of the wrapper.

5.Using your fingertip, spread a bit of the water glue along edges. Fold over the forth edges by turns.

Deep fly the egg roll. When oil is ready (F170-190), slide each egg roll carefully into the pan one at a time. Deep-fly until they are golden brown, then drain on deep-fly rack or paper towels.


Enjoy!

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