Categories: Main

Ingredients

• 3/4 pound bulk pork sausage
• 2 cups coleslaw mix
• 1 can (8 ounces) sliced water chestnuts, drained
• 1/4 cup chopped green onion
• 3 tablespoons soy sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 14 egg roll wrappers
• 1 egg, lightly beaten
• Oil for deep-fat frying
• Sweet-and-sour sauce

Directions

1. In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in the coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Saute until cabbage is crisp-tender.

2. Position an egg roll wrapper with one point toward you. Place about 1/4 cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling.

3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with sweet-and-sour sauce. Yield: 14 egg rolls.

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