Pork Egg Rolls

Ingredients:

• 1# S&P sausage

• 1 package egg roll wrappers

• 1 bag of coleslaw mix

• 1/2 cup teriyaki sauce

• 1/4 cup soy sauce

• 1 Tbsp minced garlic

• salt and pepper to taste

*Sauce - 3/4 cup sugar

1/2 cup white vinegar

1/2 cup water

1/2 cup pineapple juice

2 Tbsp cornstarch

1 1/2 tsp soy sauce

Directions:

1. Brown the sausage in a skillet. Break it up into small crumbles as it cooks.

2. Add the coleslaw mix, teriyaki and soy sauces, garlic, and salt and pepper. Cook the roll mixture until the flavors are well combined and the cabbage is wilted. *The liquid will help steam the carrots and cabbage in the slaw mix. It might help to cover the skillet with a lid while the vegetables soften.

3. Make sure to drain any liquid out of the roll mixture. This will promote soggy egg rolls if not removed.

4. Start an assembly line of roll wrappers, water, and sausage mixture. Lay one wrapper on the counter and use your finger to line all the outside edges with water. The wrapper will need to be moistened like this so it sticks to itself when rolled up.

5. Then use a tablespoon measure to scoop one serving of the sausage mixture onto the wrapper. Do this as the wrapper is lying on a diagonal. That makes it easier to roll. When ready to roll, bring the bottom corner up over the filling, fold in the two sides, and then finish rolling. You want to make this as tight as possible so the filling doesn't fall out when frying.

6. Continue this process until all the filling is gone.

7. Pan fry the the egg rolls in 350-degree grease until golden brown. Our favorite frying liquid to use is lard!

8. While the rolls are frying, you can make the sauce. In a small saucepan, combine all the sauce ingredients and cook on low. The sauce will eventually thicken and start bubbling/boiling. That's when you know it is ready.

9. Enjoy!