"Melba's Jammin'" > wrote in message
...
> 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 . . .
> --

ahahaha!! I thought you were involved in STATE fairs, not those measly
county ones. Sorry, Pal, no offense. Yeah, right.

If it were me I'd cook the pork and sauerkraut for about a third of the time
(24 hours, sheesh) and brush on egg wash as glue. Then I'd call em
something like "Hey it's not fried dough".

Jack Fairomoan