Mrs. Wurtz and I were talking about dinner out today and decided on Asian. Well, looking at the menus (prices) from our regular haunts, decided, NO WAY! Quick inventory showed we had 2 packages of egg roll wrappers, ~1# frozen Italian Sausage we made 2 weeks ago, plenty of rice and stock, etc. So, we made our version of Air Fried Asian Eggrolls with "Black" Rice. To conserve thread space, I've attached a copy of the basic recipe in Excel (xls) format. The rice was a pressure cooked white rice, toasted in olive oil, seasoned and pressure cooked in beef stock for ~10 mins with natural release. Now I get to make more Italian Sausage this week! Woo Hoo! 
OLD AGE ADDITION/CORRECTION/OMISSION: Forgot the dipping sauce - Curry Wurst ketchup and Schaschlik. 
The finalized mixture of Sausage, Onion, Cheeses, Ketchup, Mustard in the wrapper.
Batch 1 - Fried 5 of these egg rolls @400F. Repeated for Batch 2
Completed batches waiting to plate.
Finally - dinner. Trust me, 2 were more than enough to eat!
OLD AGE ADDITION/CORRECTION/OMISSION: Forgot the dipping sauce - Curry Wurst ketchup and Schaschlik. 
The finalized mixture of Sausage, Onion, Cheeses, Ketchup, Mustard in the wrapper.
Batch 1 - Fried 5 of these egg rolls @400F. Repeated for Batch 2
Completed batches waiting to plate.
Finally - dinner. Trust me, 2 were more than enough to eat!
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