Recipe
Ingredients
1 egg
1 package coleslaw
3 Tablespoons Soy Sauce
½ cup fresh bean sprouts
1 celery stalk, diced
2 stalks chopped green onion
1 lb hot sausage
3 Tablespoons Soy Sauce
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
20 egg roll wrappers
1 Tablespoon cornstarch
2 Tablespoons of cold water
Directions
In a large bowl, mix together coleslaw, sprouts, diced celery, and diced onion. Stir in soy sauce, garlic powder, and black pepper. Set aside.
Beat egg and pour into a skillet on medium heat; cook flat and thin like a crepe, flipping once, until done. Remove from skillet, let cool, and chop up finely. Sprinkle the top of the eggs with cornstarch powder.
Brown the sausage and let it cool for 5 minutes. Add to the coleslaw mixture.
Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Set aside.
Place 2 or 3 tablespoons of the sausage mixture into the center of an egg roll wrapper. (make sure it is not overfilled)
Dip a spoon into the water and cornstarch mixture and moisten all corners. Fold the egg roll skin from the bottom corner over the mixture, making a tight tube. Fold the side corners in and press to stick against the folded roll. Then roll the rest of the way. Repeat with the remaining egg roll wrappers.
Fry them in hot oil