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Sausage Egg Rolls Recipe

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Janet Hommes, of Surprise, Arizona uses a packaged coleslaw mix for this easy eggroll, so it’s a breeze to put together. Serve it with your favorite brand of sweet ’n’ sour sauce to suit your family’s taste.

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16 Servings
Prep: 25 min. Cook: 5 min./batch

Ingredients

1/2 pound bulk pork sausage
1/4 cup chopped green pepper
2 tablespoons plus 1-1/2 teaspoons chopped onion
1/2 teaspoon minced garlic
3-3/4 cups coleslaw mix
1/4 teaspoon pepper
1/8 teaspoon salt
16 egg roll wrappers
Oil for frying
Sweet-and-sour sauce

Directions

In a large skillet, cook the sausage, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. In a large bowl, combine the coleslaw, pepper and salt; stir in sausage mixture.
Place 1/4 cupful in the center of each egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal.
In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with sweet-and-sour sauce. Yield: 16 egg rolls.

Sausage Egg Rolls published in Simple & Delicious November/December 2007, p63

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