Eggrolls
1 lb. package raw cole slaw mix
1 package eggroll wraps
oil for frying
1. Brown sausage in a bit of oil over medium heat.
2. Add cole slaw mix and about 1/3 cup of water to meat. Cover and steam for about 5-10 minutes until vegetables are tender.
3. Lay eggroll wrap out in a diamond orientation. Spoon about 2-3 tablespoons of mixture into a horizontal line about an inch from the bottom corner. Fold the bottom corner over the mixture, and the two side corners in. Roll this up towards the top corner until about an inch remains showing. Wet the edges of the top corner with water and fold it over the roll like an envelope.
4. Carefully place the roll in preheated 375 degree oil. Make sure to have a fryer thermometer to monitor the temperature of the oil, and adjust stove temperature as necessasry.
5. Fry for 2-3 minutes or until the roll is crispy and golden brown. 6. Remove roll with tongs and dry on a paper grocery bag. Repeat with remaining rolls and mix. Makes about 16 rolls.
