Sausage Egg Rolls

[Roxy]

Sausage Egg Rolls:

3/4 lb. Farmer Johns Hot Sausage

***Or Any Bulk Sausage

2 Cups Coleslaw Mix

1-(8-oz.) Can Water Chestnuts, Draned

1/4 Cup Chopped Green Onion

1 T. Soy Sauce

1 Tsp. Garlic Powder

1/2 Tsp. Ground Ginger

1/8 Tsp. Salt

1/8 Tsp. Pepper

14 Egg Roll Wrappers

1 Egg, Lightly Beaten

Oil For Deep-Fat Frying

Sweet-and-Sour Sauce

In a large nonstick skillet, 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.

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 a Deep-Fat Fryer, 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.