Easy Egg Rolls With Sweet-And-Sour Orange Dipping Sauce

Submitted by lazyme

"From Southern Living magazine, these sound easy."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

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

• 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. Brown sausage in a large non-stick skillet over medium-high heat, stirring until it crumbles and is no longer pink.
2. Drain excess grease, and pat dry with paper towels, if necessary.
3. Return sausage to skillet.
4. Stir in ginger and garlic; cook 1 minute.
5. Add coleslaw mix and cook, stirring occasionally, 3 minutes or until coleslaw mix is tender; let stand 30 minutes to cool.
6. Spoon 1/4 cup sausage mixture in center of each egg roll wrapper.
7. Fold top corner of each wrapper over filling; fold left and right corners over filling.
8. Lightly brush remaining corner with water.
9. Tightly roll filled end toward remaining corner, and gently press to seal.
10. Pour vegetable oil to a depth of 2 inches into a wok or Dutch oven; heat to 375°F
11. Fry in batches, 2 to 3 minutes or until golden, turning once; drain on paper towels.
12. NOTE: Egg rolls can be assembled up to a day ahead. Place them in a
13. single layer on a baking sheet, cover tightly with plastic wrap, and chill.
14. Fry according to recipe instructions. Do not fry ahead of time.