- 3/4 lb pork sausage or ground pork
- 4 cups cole slaw mix
- 3 tbsp reduced-sodium soy sauce
- 2 tbsp Hoisin sauce
- 1 can (8 ounces) sliced water chestnuts,
- drained and chopped
- 1/4 cup chopped green onion
- 2 cloves garlic, minced
- 1/2 tsp ground ginger
- salt & pepper to taste
- 1 – 2 egg yolks, slightly beaten
- Oil for deep-fat frying
- 1 cup apricot preserves
- 2 tablespoons plum sauce
- 1 garlic clove
- 1 teaspoon chili garlic sauce
- 3 tablespoons rice vinegar
- 1 small piece ginger root, peeled and minced
- 1/2 teaspoon soy sauce
- 1 teaspoon chili powder
In a large skillet, cook sausage over medium heat, breaking up well, until no longer pink. Drain fat and return pork to the pan Stir in the coleslaw mix, water chestnuts, onions, soy sauce, hoisin sauce, garlic and ginger. Saute until cabbage starts to wilt, but is not mushy. Season with salt & pepper to taste.
Position an egg roll wrapper with one point toward you. Place about ¼ cup filling in the center. Fold bottom corner over filling and tuck under filling. Gently fold the sides toward center and over the filling. Roll toward the remaining point. Moisten top corner and any other “loose areas” with beaten egg yolk and press to seal. Repeat with remaining wrappers and filling.
Heat deep fat fryer (or oil in a heavy skillet) to 375.
Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
Place all ingredients in a blender or food processor and process until smooth. Refrigerate at least 2 hours before using.
Recipe from momsneedtoknow.com