Ralph'S Egg Rolls

• 2 lb. Owens hot sausage
• 2 c. chopped celery
• 8 chopped green onions
• 1 1/2 pkg. slaw mix, chopped fine
• 2 c. bean sprouts, chopped
• 2 Tbsp. soy sauce
• 2 pkg. egg roll wrappers

1. In a large skillet or Dutch oven, cook sausage until it loses its color.
2. Combine vegetables with sausage; sprinkle soy sauce over top of mixture and cook for one or two minutes.
3. Mix well. Remove from heat; drain in colander and let cool.
4. Put two tablespoons of mixture in the middle of the wrapper; fold and seal with a little water.
5. If you are not frying immediately, put a damp paper towel over the egg rolls to keep them from drying out. Heat oil in pot or deep skillet, drop egg rolls in and deep fry. Serve with sweet-sour sauce, hot mustard, etc.
6. Yield:
7. 30 to 36.

owens hot sausage, celery, green onions, slaw mix, bean sprouts, soy sauce, egg roll wrappers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=507393 (may not work)