Harvest Egg Rolls

The holiday season is just about here. It’s the time of year when we start searching for good appetizer recipes so I thought I’d share this one with you today. They are relatively easy to make and it’s a fun way for your kids to consume some vegetables. Make it delicious! —Tammy

1 small head of cabbage, sliced thin – matchstick style
2 carrots in a fine dice
2 celery sticks in a fine dice
3 apples peeled, cored and cut into matchsticks
1 pound of sausage – I used apple sausage from Blue Ridge Meats
1-2 tsp salt
1-2 tsp pepper
2-3 tbsp barbeque sauce
3-4 tbsp extra virgin olive oil
1 egg , beaten
Egg roll wrappers of your choice

In a large skillet, fry sausage until no longer pink and cooked through. Remove from pan and set aside in a large bowl. In that same skillet and over medium heat, sauté the cabbage. Add more oil to the skillet if you need it. Cook for about 8-10 minutes or until soft with just a bit of crunch then season to taste with salt and pepper. Once it’s finished, remove from skillet and place in same bowl as sausage. Add the carrot and celery to skillet with a little more oil if needed and a touch more salt and pepper – about ½ tsp of each. Cook until just tender – about 4-5minutes then add the apple. Add in another pinch of salt and stir to combine – cooking for about another 2 minutes. Place entire mixture into the bowl and carefully mix together with the BBQ sauce. This can be done a day ahead and placed in the refrigerator. If you do that, you’ll need to rewarm the mixture prior to wrapping the rolls.

Preheat oven to 400 F and begin making the egg rolls. The wrappers I used were 6×6 in size and I used 2 tablespoons filling for each egg roll. This made 21 egg rolls with about 1-1/2 cups of mixture left over. Follow the directions on your package for recommendations on filling amounts. Use the leftover mixture in omelets or on top of some warm rice.

Place the wrap diagonally with one corner towards you. Fold that corner up over the mixture and then fold the left and right corners toward the center. Then, continue to roll. Brush egg on the final corner to seal. Wrapping carefully and tightly taking care not to overfill. Keep a damp cloth over the egg roll wraps to keep them moist. Place rolls on baking sheet coated with cooking spray. Lightly brush the tops with olive oil and bake until golden brown. About 10-12 minutes. These are really great when topped with a little boiled cider.

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Tammy Batcha is a life-long resident of the Shenandoah Valley. A long-time commuter, she seeks to reconnect to her community. A board certified, health and wellness coach, she continues to study integrative nutritional theory while guiding others on a path to wellness.