In article >, "Jack
Schidt®" > wrote:

> "Mpoconnor7" > wrote in message
> ...
> >I made up German Egg Rolls for supper this evening, and they turned
> >out very
> > tasty although they weren't quite perfectly cylindrical like
> > chinese egg rolls are. Is there a trick to making them perfectly
> > cylindrical? Does it work better if you use beaten egg to seal the
> > eggrolls as opposed to using water, which is what I used?
> >
> > I cooked up a pork tenderloin and some kraut in the crockpot, let
> > it cook about 24 hours, then drained it well and diced up the pork
> > and used equal parts pork and kraut and some swiss cheese. I added
> > 1/3 cup of the mixture to each one, and fried them about 3-4
> > minutes at 375. I served them with 1000 island dressing although
> > brown mustard would have been good also.
> >
>
> WTF...from just what province of Germany do these egg rolls
> originate? Ell Oh Ell, sounds like flyover state county fair grub to
> me. [Your emoticon here]
>
> Jack OMGWTF

Maybe so, but they sound pretty good. Careful about those county fair
remarks, Pal. Or you'll find a corn dog . . .
--
-Barb, <www.jamlady.eboard.com> Updated 10-09-04; Sam I Am!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.