Sausage Egg Rolls

[Kitchen Witch]

Sausage Egg Rolls

1 package regular flavor sausage
2 bags, (16 ounces each), cole slaw mix
3 tablespoons fresh ginger, finely chopped
3 tablespoons fresh garlic, finely chopped
1 tablespoon black pepper
1 teaspoon salt
1 package (18-20 wrappers) egg roll wrappers
Vegetable oil for frying
Dipping sauce: spicy mustard, sweet and sour sauce or soy sauce

In a large skillet, cook sausage over medium high heat, stirring frequently until thoroughly cooked and no longer pink. Remove from heat. Add cole slaw, ginger, garlic, pepper and salt. Mix well. Transfer mixture to colander to drain. Cool 15 minutes before using. Assemble egg rolls according to directions on wrapper package, using 1/3 cup of mixture for each roll. To cook: in a wok, Dutch oven or fryer, add oil to a depth of 3 inches. Heat to 375 degrees. Fry 3 or 4 at a time for about 3 minutes or until golden brown. Drain on paper towels. Serve with your favorite dipping sauce. Makes 18-20 egg rolls.