"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

PS egg wash does act as a good glue