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

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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