Grammie's Egg Rolls!

• 1 lb ground sausage (i.e. Bob Evans)
• 1 (16 ounce) bag Coleslaw (i.e. Dole)
• 4 tablespoons ground ginger
• 3 -4 cloves fresh garlic
• 1 bunch scallion
• 18 egg roll wraps (i.e. Nasoya)

1. Brown sausage and break up into small pieces until its no longer pink, remove from fire.
2. Add slaw, scallions, ginger, and garlic and mix well.
3. Drain excess oil.
4. Spread egg roll wraps on a clean surface and add 1/3 cup of mixture diagonally on egg roll wrapper.
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. Seal with water or egg white.
7. TO FRY: Heat two quarts of oil over medium high heat to 350 degrees.
8. Add 3 or 4 filled egg rolls, deep-fry and turn continuously until golden brown.
9. For crisper skin, fry for 3 minutes, remove and allow to cool; then fry for 4 minutes more.
10. Drain egg rolls on paper towel.
11. TO BAKE: Place filled egg rolls on cookie sheet and back at 350 degrees for 20 minutes.

ground sausage, ground ginger, scallion, egg roll wraps

Taken from www.food.com/recipe/grammies-egg-rolls-112612 (may not work)