Egg Rolls Recipe

  • 2 packages egg roll wrappers
  • 1 pound Italian sausage, browned, drained
  • 2 packages coleslaw with carrots
  • 1/2 cup green onions, chopped
  • 1 can bean sprouts
  • 2 eggs
  • 1 teaspoon seasoning salt
Bring Dutch oven-size pan of water to boil, then toss in all the veggies (including the bean sprouts) and boil for 1-2 minutes. Drain and cool.

Ring out in a white dish towel, removing as much moisture as possible, from the veggie mixture.

Add in the meat, eggs and salt. Stir to mix in. Using a perforated spoon, add about 2 tablespoons of mixture in each wrap, then roll and seal.

Deep fat fry 350°/375° until golden brown.

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