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

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“From Southern Living magazine, these sound easy.”

Ingredients Nutrition


  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.

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