Recipe
Ingredients
1 pkg Cole Slaw
3 Tablespoons Soy Sauce
1/2 cup fresh bean sprouts
¼ teaspoon garlic salt
¼ teaspoon garlic powder
1 celery stalk, diced
1/8 teaspoon black pepper
2 green onions, chopped
1 Tablespoon cornstarch + 2 Tablespoons cold water
1 lb hot sausage
20 egg roll wrappers
Directions
1) In a large bowl, mix cole slaw, sprouts, celery, and onion. Stir in soy sauce, garlic salt, garlic powder, and black pepper.
2) Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes
3) Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Set aside.
4) Place 2 or 3 tablespoons of the sausage mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners. Fold the egg roll skin from the bottom over the mixture, making a tight tube. Fold corners in from the sides, and press to stick against the folded roll. Then roll the rest of the way. Repeat with the remaining egg roll wrappers.
5) Brush with oil and broil them for about 5 min. Or fry them in oil.