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Recipe: Egg Rolls

I made this recipe last weekend and we loved them!  I can't wait to make them again!  Summer had a blast helping make a "Chinese dinner" with me. :)


Egg Rolls

1 lb. sausage
1 bag coleslaw mix
1 can sliced water chestnuts, drained
1/4 cup chopped green onions
3 tbsp soy sauce
1 tsp garlic powder 
1/2 tsp ground ginger
salt and pepper
14 egg roll wrappers
1 egg, lightly beaten
oil for deep fat frying
sweet and sour sauce

In a skillet, cook sausage until no longer pink; drain.  Stir in coleslaw mix, water chestnuts, green onions, soy sauce, garlic powder, ground ginger, salt and pepper.  Saute until cabbage is crisp tender.

Position an egg roll wrapper with one point toward you.  Place 1/4 cup sausage mixture into 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.

Heat oil to 375 degrees.  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.
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