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Sausage Egg Rolls

Sausage Egg Rolls
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.
16 ServingsPrep: 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 and onion over
  • medium heat until meat is no longer pink. Add garlic; cook 1 minute
  • longer. Drain. In a large bowl, combine the coleslaw, pepper and
  • salt; stir in sausage mixture.
  • Place 1/4 cupful of sausage mixture in the center of one egg roll
  • wrapper. (Keep remaining wrappers covered with a damp paper towel
  • until ready to use.) Fold bottom corner over filling. Fold sides
  • toward center over filling. Moisten remaining corner with water;
  • roll up tightly to seal. Repeat
  • 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
© Taste of Home 2013

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Sausage Egg Rolls (continued)

Directions (continued)

  • sweet-and-sour sauce. Yield: 16 egg rolls.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013