Ingredients
3/4 pound bulk pork sausage2 cups coleslaw mix1 can (8 ounces) sliced water chestnuts, drained1/4 cup chopped green onion3 tablespoons soy sauce1 teaspoon garlic powder1/2 teaspoon ground ginger1/8 teaspoon salt1/8 teaspoon pepper14 egg roll wrappers1 egg, lightly beatenOil for deep-fat fryingSweet-and-sour sauce
Preparation
In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Cook and stir until cabbage is crisp-tender.
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.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sweet-and-sour sauce.
