Recipe
Ingredients
1pkg Cole Slaw
2 T Soy Sauce
1/2 cup fresh bean sprouts
¼ t garlic salt
1 celery stalk, diced
black pepper
2 tablespoons chopped onion
cornstarch
1 lb hot sausage
20 egg roll wrappers
Directions
1) In a large bowl, mix together cole slaw, sprouts, celery, and onion. Stir in, soy sauce, 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 cornstarch with 2 tablespoons 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 but the bottom corner. 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 folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.
5) Brush with olive oil and broil them for about 5 min.