Made with spicy sweet sausage and seasoned radish. A delicious meal or snack.
Chop the vegetables and the sausages and set aside to prepare.
Heat 2 Tablespoons of the sesame oil in a heavy skillet (cast iron is the best).
Add the sausage and green onions, leaving out a few tablespoons of onion for garnish.
When the sausage starts to crisp, add the watermelon radish and seasoned radish to the pan. Cook just long enough to warm.
Lay a few tablespoons of the mixture into the middle of the egg roll wrappers.
Fold over the sides, then gently roll. Rub the edges with warm water to seal the roll.
Heat the canola oil until its hot enough that a piece of onion dropped into it sizzles. Carefully lay the rolls in the pan and cook about 2 to 3 minutes on each side, or until the egg rolls are golden. Drain on paper towels.
Mix the Chinese mustard with the ponzu and top with some green onions. Serve in a dipping bowl.
You can make your own seasoned radishes. Shred a daikon radish and marinate it over night in rice wine vinegar and a splash of sesame oil.