Try this asian-inspired recipe for quick and easy egg rolls. You can even make them ahead and refrigerate until ready to fry. Grab your favorite dipping sauce and serve alongside this yummy side dish or appetizer.
Southern Living FEBRUARY 2007
1. Cook sausage in a large nonstick skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain excess grease, and pat dry with paper towels, if necessary. Return sausage to skillet. Stir in ginger and garlic; cook 1 minute. Add coleslaw mix, and cook, stirring occasionally, 3 minutes or until coleslaw mix is tender; let stand 30 minutes.
2. Spoon 1/4 cup sausage mixture in center of each egg roll wrapper. Fold top corner of each wrapper over filling; fold left and right corners over filling. Lightly brush remaining corner with water; tightly roll filled end toward remaining corner, and gently press to seal.
3. Pour vegetable oil to a depth of 2 inches into a wok or Dutch oven; heat to 375°. Fry, in batches, 2 to 3 minutes or until golden, turning once; drain on paper towels. Serve with dipping sauce, if desired.
Note: Egg rolls can be assembled up to a day ahead. Place them in a single layer on a baking sheet, cover tightly with plastic wrap, and chill. Fry according to recipe instructions. Don't fry them ahead of time or fry and freeze. We weren't happy with the results.
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