Easy Egg Rolls
by Mike Zimmerle
Brown 1 pound of Bob Evans Sausage and drain.
Stir-fry 1 pound of coleslaw mix (cabbage and carrots) in 1/3 stick of butter leaving slightly crisp and drain.
Mix above ingredients together with 1/3 bottle of Taste of Thai Peanut sauce (or another brand)
Put approximately 1 tablespoon in an egg roll wrapper, roll into egg roll shape and seal with a brush dipped in a little flour and water.
This will make somewhere between 20 and 30 egg rolls
Deep-fry until golden brown.
Add a little Kraft sweet and sour sauce or soy sauce and enjoy
For a twist add in 4 diced green onions, a tablespoon of minced garlic and a half tablespoon of red pepper flakes to the coleslaw mixture.