Ingredients

The following ingredients have 8 Servings
  • 2 pounds Ground Pork Sausage
  • 1 bag broccoli slaw (it should have long thin slices of carrots, broccoli, and cabbage)
  • 3/4 cup fresh bean sprouts
  • 1 can bamboo shoots
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon minced garlic
  • 1 teaspoon fresh ginger
  • 1/4 cup teriyaki sauce
  • 1/8 cup soy sauce
  • 8 egg roll wrappers
  • vegetable oil for frying
  • 1/2 cup packed brown sugar
  • 3 Tablespoons corn starch
  • 1 teaspoon chicken bouillon
  • 1/3 cup red wine vinegar
  • 3 Tablespoons corn syrup
  • 3 Tablespoons soy sauce
  • 1 teaspoon ginger
  • 1/2 cup crushed pineapple with juice
  • 1/2 teaspoon red pepper flakes (optional- only if you like it spicy!)

Instruction

  • Thoroughly brown the ground sausage, then pour it out onto a plate lined with paper towels to catch the excess grease.
  • In a large skillet, lightly brown the garlic and ginger in oil. Then stir in the teriyaki and soy sauce. Add the broccoli slaw, bean sprouts, and bamboo shoots and cook over medium heat until veggies are cooked through but still have some crunch to them. Stir in the cooked sausage.
  • Put about 2 Tablespoons of mixture onto each egg roll wrapper and roll up according to package directions. After I am done wrapping, I like to brush a little water on the corner of the egg roll wrapper to help seal it in place. Place egg rolls into heated oil (about 375 degrees) and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or a rack. Serve with sweet and sour sauce.