Golden Sausage Egg Rolls -- Quad-Cities Online Recipe Book
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Golden Sausage Egg Rolls

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Ingredients

1 package regular flavor sausage
2 bags, (16 ounces each), cole slaw mix
3 tablespoons fresh ginger, finely chopped
3 tablespoons fresh garlic, finely chopped
1 tablespoon black pepper
1 teaspoon salt
1 package (18-20 wrappers) egg roll wrappers
Vegetable oil for frying
Dipping sauce: spicy mustard, sweet and sour sauce or soy sauce

Instructions

In a large skillet, cook sausage over medium high heat, stirring frequently until thoroughly cooked and no longer pink. Remove from heat. Add cole slaw, ginger, garlic, pepper and salt. Mix well. Transfer mixture to colander to drain. Cool 15 minutes before using. Assemble egg rolls according to directions on wrapper package, using 1/3 cup of mixture for each roll. To cook: in a wok, Dutch oven or fryer, add oil to a depth of 3 inches. Heat to 375 degrees. Fry 3 or 4 at a time for about 3 minutes or until golden brown. Drain on paper towels. Serve with your favorite dipping sauce. Makes 18-20 egg rolls.

Sheila Schultz
Hillsdale



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1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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