1 lb. Italian sausage
1 T. oil, plus more for frying
1 lb. shredded coleslaw mix (or shredded cabbage)
1 bag of bean sprouts
1 onion, chopped
1 t. minced ginger
1 package egg roll wrappers
hot pepper jam or sweet & sour sauce (optional)
Cook sausage, drain and crumble; set aside. Heat oil in pan. Add coleslaw, bean sprouts, onion and ginger. Cook for about 3 minutes, until just tender, but not too soft. Add sausage and mix. Fill egg roll wrappers with 1 tablespoon of sausage mixture, roll up and moisten flap to seal. In large pan with heated oil, cook egg rolls until brown, rotating often. Serve with hot pepper jam or sweet and sour sauce.
Jennifer Sylvester, Sand Lake
