How are doing? This is Cooking with Dave again. Today we are cooking egg rolls. I put onion in butter, I am going to sweat it out here, and I am going to put about two teaspoons of roasted garlic. We've got onion right in there with the butter, looking good. I am going to sweat them out for a couple of minutes, on medium heat. Looking nice and caramelized, cooking egg rolls with Dave, they call them egg rolls, I call them meat rolls. I don't really like egg rolls you get in a restaurant, most of them have only a little bit of meat. You might be in there, I don't know about that, I like to put meat. A lot of you use sausage and hamburger. You can use whatever meat you like. You can use whatever meat that you think you can roll for an egg roll, put it in there, you can put it in there. I always slice my meat up the same way I do everything like in meat.

I use onion, I garlic, I use Italian seasoning, salt, pepper, we all know to do, same thing. But I have some Wilson's cooked sausage, I've got local sausage here of South Carolina. I am going to put it in there, I will put it right over my onions, in my garlic, brown it all up, cook it all up, make it nice. I guess this a pound of sausage. You can use how much as ever you want to use. This is what we are going to put inside of our egg rolls. We are making our egg rolls innards right here. And I've got about a pound of hamburger, and this is special, just some hamburger.

I think I paid a dollar, a pound for something like that. We are going to put it in there. We are going to mix all this up until all this become one, we cook with onions. I spice this up, when I spice up all my meat I put garlic on it, I put pepper, I put salt, alright, and Italian seasoning a quarter, we put Italian seasoning. And for our egg rolls we're going to add onion powder. For our egg rolls we are going to add soy sauce, some very little soy sauce, just a quarter if you think, I put it much, put in there for flavor, just to give it a little color, it will change, I can smell the soy sauce, I have enough.

We are going to drain off all those; make sure all these cooking up. We are going to drain that off, and then we are going to put the hamburger and the sausage back into this pot, and then add our vegetables. We are going to add our cabbage and carrots right to this, and cook them down a little a bit. We'll add a little more soy sauce and we do that, and a little soy sauce gives a little ordinal flavor. It makes our egg roll taste like Oriental or whatever, it's a meat roll. You'll see.

Alright, so I cooked my sausage and my hamburger now. We are worried it's going to burn, just see it's all brown, I'll pretty much cook throughout. Then I am going to drain off the excess oil, and we are going to turn it right to this pot. Take all the excess oil off the hamburger and sausage, and I put it right back in the pot where it just came out of. Now we have our hamburger and sausage, as grease free as we can use. Let me just take our cabbage and our carrots, we put them right in there. We put as much as we want, how much ever you want. I probably end up put this whole bag, I probably put a little more and a half of this bag, right, and I stir it up.

Now we just drained all the grease and everything off of our sausage and hamburger. Along with that we also drained off all of our soy sauce. Let's go ahead and have add some soy sauce back to this. Give a little more stir, it will help those cabbage, carrots wilt down. And now at this point you can cook this as long as you'd like. Right now I have a friend, right now they will just say as soon as the vegetables got hot he turns it off and he says it's ready to put egg roll. I don't like that, I like mine cooking a little bit more. So I will actually let this thing go until this cabbage wilts down and it's pretty much cooked. I like my cabbage to be cooked in salt inside of my egg roll because you can take it up and whenever you get ready, whatever you want to do, at this point you could take it up, and what we do is, first we put it in refrigerator. And it would cool off before we put it inside egg roll before we roll it up. And I am going to show you how we are going to roll them up. But I am going to show you, I am going to cook this -- I am going to cook this probably for about 15 minutes.

I am going to add little more soy sauce to give me a little bit more wilting because I want it to wilt and to shrink up because I want it to be about the sausage and the hamburger and the onions when I use this. I don't really want it to be about the cabbage and the carrot. I have to be that they are there, but I don't want it to be about them. Look it is, when you get an egg roll inside of a restaurant that's pretty much what it's about. It's about the cabbage, and you all know that's true, and we don't want that here. We want it to be about the sausage and the hamburger.

I am going to turn it now to about medium low, and I am going to put a lid on it. And let it sit for about five to ten minutes. I am going to watch it, make sure it doesn't burn if I need to put some more liquid, and I will, and I'll keep stirring it from time to time. I'll let it cook for another five-ten minutes until I think the cabbage has wilted to my satisfaction. And then we'll put it inside of an egg roll.

Okay, I have been cooking this up in a lid on, I put it on medium low, I am cooking it about five-ten minutes more, stirred a few times. Looks pretty good to me, so it's ready to. What I'll do now is I'll turn the bar off, and I will take this out of the pot, put into another dish, put in a refrigerator let it cool. So I can roll it. I don't want to roll it hot and burn my fingers. So we let it cool and refrigerate it before we roll to do the egg rolls. I am going to show you how to do that next.

Okay, what we have done here, we have taken a couple eggs, we've just beaten them. We are going to use these to stick our egg rolls. Take a heaping tablespoon of our mixture ingredients. Sausage, hamburger, cabbage, and carrots. We put it right there on the backside of our egg roll wrapper. We bring the point right to the middle, then we bring the other point right to the middle, the other point right to the middle and then we just roll it up using all of our fingers to make it kind of tight, not too tight, we don't want it to be loose. And we roll it up and boom, we have a nice egg roll.

Alright so we take a heaping teaspoon or tablespoon of our mixture, put it right on the backside of the egg roll. Nice good meat roll, you can call these things and we tip it over like that right to the middle, and we bring one over to the middle, and then this other one right up to the middle and then we roll it up using all of our fingers, and then we put a little bit of egg right on the tip and then that sticks it together. And then we have nice egg roll. Alright, now we are going to roll these up and then I am going to show you how to fry.

Okay, my oil has stopped cracking, and I am ready just to lay my egg rolls straight into the oil there. And it will stir it bubbling up, coming up, and they are going to cook throughout, and I'll come and just roll them, and let them turn until they become golden-brown, and they will be done and we'll take them out, put them on a napkin. So let them cook for about ten minutes, just roll them, trying to get them to be golden-brown on all sides. And after I get golden-brown on all sides and I take them up. And I will dip those in a little mustard, maybe some honey mustard, and a lot of people around here will dip them in some duck sauce, that's fine if you want do use duck sauce, whatever you want to use, use it. I am sure it will taste good and they will be good for everybody, because they are wonderful. That's right they are wonderful.

Okay, here we go. We have our pork chips in our egg rolls, ready to go. They look wonderful. These are some of the best egg rolls that I have cooked. These are pork chips and our egg rolls, fried up and ready to go and they are very delicious.