Egg Rolls
  • Servings: 20
  • 1-pkg. eggroll wrappers ..20 to a pkg. (in produce dept.)
  • 1-lb. ground pork sausage (I also use ground pork and shrimp minced to equal a pound)
  • 1- medium onion, diced fine
  • 1-Tbls. vegetable oil
  • 1-pkg. cole slaw mix
  • 2-Tbls. soy sauce (or to your taste)
  • salt & pepper
  • 1 beaten egg
  • Hot oil for deep frying
  1. In a large skillet, saute onions in vegetable oil until they become translucent.
  2. Add sausage and cook until browned and chopped fine.
  3. Add cole slaw mix, soy sauce, salt, and pepper. Turn heat down to low and cover...stir a few times to blend ingredients.
  4. When coleslaw mix has softened (about 10-15 min), turn off heat.
  5. Drain mixture of all liquid (in a colander) and let mixture cool.
  6. On a plate, place one eggroll skin pointed ends up & down, and brush 2 top sides with egg wash. (This is like a glue to seal the edges) Place a tablespoonful of sausage/cabbage mixture in center of eggroll skin.
  7. Starting with the bottom point, bring that up and over mixture and wrap both sides over that like a tight package, being very careful not to tear roll the eggroll to seal the top point to it. (If your mixture is too warm, it will start to disolve the skin causing it to tear..handle very carefully)
  8. When oil is hot, place one eggroll at a time in, being careful not to splash or overcrowd.
  9. Brown on both sides and drain on paper towels. These brown fairly fast, so watch carefully.
  10. You can double the recipe and freeze any leftovers you don't eat right away.
This isn't an original recipe. Can't recall where I got it but I have made it several times.