In large skillet, cook sausage over medium high heat, stirring frequently, until thoroughly cooked and no longer pink. Remove from heat; add cabbage, 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° F. 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.