Egg Rolls Recipe 1  By Robin Travis Jonesville, VA.

Ingredients
3/4 pound bulk pork sausage or Shrimp
2 cups coleslaw mix
1 can (8 ounces) sliced water chestnuts, drained (OPTIONAL)
1/4 cup chopped green onion
3 tablespoons soy sauce
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon pepper
14 egg roll wrappers
1 egg, lightly beaten
Oil for deep-fat frying
Sweet-and-sour sauce 

Directions
In a large nonstick skillet, cook sausage over medium heat until no longer pink; 
drain well. 
Stir in the coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. 
Saute until cabbage is crisp-tender. 
Position an egg roll wrapper with one point toward you. 
Place about 1/4 cup sausage mixture in the center. 
Fold bottom corner over filling; fold sides toward center over filling. 
Roll toward the remaining point. 
Moisten top corner with beaten egg; press to seal. 
Repeat with remaining wrappers and filling. 
In an electric skillet or deep-fat fryer, heat oil to 375°. 
Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. 
Drain on paper towels. 
Serve with sweet-and-sour sauce. 

Yield: 14 egg rolls. 

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Boyd & Robin Travis Jonesville, Lee County, Virginia.

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