1 (14 oz.) pkg. cole slaw (cabbage and carrots)
2-3 green onions, chopped finely
1/3 cup thinly sliced celery
1 TBS. yoshida sauce or teriyaki sauce
about 25 egg roll skins
1 egg, beaten well
oil for frying
1. Brown sausage. When completely cooked add cole slaw, green onions, and sauce. Stir together to combine well.
2. Put coleslaw mixture in egg roll wrappers and roll up, sealing with beaten egg. (Click here to see how to wrap an eggroll.)
3. Heat oil in electric frying pan or other pan. Deep fry egg rolls a few at a time. Turn when golden brown. About 1 minute per side.
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