Egg Rolls

Name: Egg Rolls
Ingredients: 3/4 pound; 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

14 ingredients

4 steps

Ingredients

3/4 pound
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
2

, 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.
3

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.
4

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.