Baked Pork and Sauerkraut Egg Rolls

IT BEGAN WITH A PORK SHOULDER ROAST COOKED with sauerkraut in the crock pot, which couldn't have been easier. I unceremoniously dumped a can of sauerkraut into the crock, plopped the roast on top, added salt and pepper, then another can of sauerkraut over of the meat. I cranked the cooker and walked away to carry on with my day.

When it got near supper time, I made mashed potatoes to serve with the pork and sauerkraut. It was a hearty and delicious meal for a frigid winter evening.

The next day, I decided to make egg rolls with the leftover pork and sauerkraut. I love doing this. If you can put food between slices of bread and call it a sandwich, or wrap items into a tortilla and call it a burrito or quesadilla, you can also put it into an egg roll wrapper.

The egg roll wrappers you can buy at the grocery store, usually in the produce department, are very easy to work with. Baking, rather the frying, makes things easy and is much less messy. I did add some Napa cabbage to the pork and sauerkraut to introduce some freshness to the mix and I also added a generous amount of dried red pepper flakes.

Baked Pork and Sauerkraut Egg Rolls

1 1/2 cups leftover roasted pork (approximately)
1 1/2 cups sauerkraut (approximately)
1/2 large head Napa cabbage, thinly sliced
1/2 - 1 tsp. dried red pepper flakes, to taste
1 egg, beaten with a little water
Egg roll wrappers

Preheat oven to 425 degrees. Oil a rimmed sheet pan.

Combine the pork, sauerkraut, cabbage, and red pepper.

Place an egg roll wrapper on a flat surface with a corner pointed down. Place a mound of the filling in the center. Turn up the bottom corner and then both sides. Now it looks like an envelope. Brush a little egg mixture along the top flaps, just like the part of an envelope you would moisten. Seal the rolls and place on the prepared pan. When all are rolled, brush with the egg mixture. Bake for 15 to 20 minutes.

Serve egg rolls with hot Chinese mustard.