Easy Egg Rolls With Sweet and Sour Orange Dipping Sauce

Southern Living

• Ready In: 1 hr 45 mins
• Yields: 15 eggrolls

Ingredients

• 1  lb  ground  hot pork sausage
• 1 1⁄2 tablespoons  grated fresh ginger
• 2  garlic cloves, minced
• 1 (10 ounce) bag  shredded  coleslaw mix
• 1 (16 ounce) package  egg roll wraps
•  vegetable oil

• Sweet and Sour Orange Dipping Sauce

• 1 (18 ounce) jar orange marmalade
• 1⁄2 cup white vinegar
• 2  tablespoons sugar
• 1  tablespoon soy sauce

Directions

1. Make the sauce: bring all sauce ingredients to a boil in a small saucepan over medium heat.
2. Cook 2-3 minutes or until marmalade melts; remove from heat and let stand for 30 minutes; serve at room temperature.
3. Make the egg rolls: Brown sausage in a large nonstick skillet over med-high heat, stirring until sausage crumbles and is no longer pink; drain well.
4. Return sausage to skillet; stir in ginger and garlic; cook 1 minute.
5. Add in coleslaw mixture; cook, stirring occasionally, 3 minutes or until coleslaw mix is tender; let stand 30 minutes to cool.
6. Spoon ¼ cup sausage mixture in center of each egg roll wraper.
7. Fold top corner of each wrapper over filling; fold left and right corners over filling.
8. Lightly brush remaining corner with water; tightly roll filling end toward remaining corner, and gently press to seal.
9. Pour vegetable oil to a depth of 2 inches into a wok or Dutch oven; heat to 375°.
10. Fry in batches, 2-3 minutes or until golden, turning once; drain on paper towels.
11. Serve with dipping sauce.