Grammie's Egg Rolls!

1. 1

   Brown sausage and break up into small pieces until its no longer pink, remove from fire.

2. 2

   Add slaw, scallions, ginger, and garlic and mix well.

3. 3

   Drain excess oil.

4. 4

   Spread egg roll wraps on a clean surface and add 1/3 cup of mixture diagonally on egg roll wrapper.

5. 5

   Fold corner over filling, then fold up both sides, moisten edges of last flap, and roll over until the flap is completely wond around.

6. 6

   Seal with water or egg white.

7. 7

   TO FRY: Heat two quarts of oil over medium high heat to 350 degrees.

8. 8

   Add 3 or 4 filled egg rolls, deep-fry and turn continuously until golden brown.

9. 9

   For crisper skin, fry for 3 minutes, remove and allow to cool; then fry for 4 minutes more.

10. 10

    Drain egg rolls on paper towel.

11. 11

    TO BAKE: Place filled egg rolls on cookie sheet and back at 350 degrees for 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.