Easy Egg Rolls With Sweet and Sour Orange Dipping Sauce

READY IN: 1hr 45mins




  • Make the sauce: bring all sauce ingredients to a boil in a small saucepan over medium heat.
  • Cook 2-3 minutes or until marmalade melts; remove from heat and let stand for 30 minutes; serve at room temperature.
  • 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.
  • Return sausage to skillet; stir in ginger and garlic; cook 1 minute.
  • Add in coleslaw mixture; cook, stirring occasionally, 3 minutes or until coleslaw mix is tender; let stand 30 minutes to cool.
  • Spoon ¼ cup sausage mixture in center of each egg roll wraper.
  • Fold top corner of each wrapper over filling; fold left and right corners over filling.
  • Lightly brush remaining corner with water; tightly roll filling end toward remaining corner, and gently press to seal.
  • Pour vegetable oil to a depth of 2 inches into a wok or Dutch oven; heat to 375°.
  • Fry in batches, 2-3 minutes or until golden, turning once; drain on paper towels.
  • Serve with dipping sauce.