• 1 cup canned bean sprouts, chopped
  • 1 cup Ohio cabbage, shredded
  • 1 cup Ohio onion, chopped
  • 1/2 cup Ohio carrots, grated
  • 1 tablespoon vegetable oil
  • 1 cup bulk Ohio bratwurst, browned
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 12 egg roll wrappers



In large skillet, stir-fry bean sprouts, cabbage, onion, and carrots in small amount of oil. When crisp-tender, stir in bratwurst; heating until warm. Stir in pepper and salt. Position egg roll wrappers with long edge facing you. Spoon 1/4 cup bratwurst mixture on bottom third of each wrapper. Fold bottom over filling, then fold edges over filling toward the center. Moisten top edge with water and roll up tightly to seal. Sweet & Sour Sauce 2 tablespoons cornstarch 1/2 cup sugar 1 cup pineapple juice 1/2 cup white vinegar 2 tablespoons Ohio ketchup 1 teaspoon soy sauce Combine cornstarch, sugar, pineapple juice, vinegar, ketchup, and soy sauce in saucepan until smooth. Bring to boil, cook, and stir 2 minutes or until thickened. Remove from heat and set aside. In electric skillet or deep fryer, heat oil to 375ºF. Fry egg rolls (a couple at a time) for approximately 5 minutes or until golden brown. Drain and serve with Sweet & Sour Sauce.