2 cupsprepared rice sticks or noodles, cut into 1-inch pieces
1 tablespoonfinely chopped gingerroot
1 tablespoonground black pepper
1 tablespoonfinely chopped fresh garlic
¼ teaspoonground black pepper
1 egg white
13 egg roll wrappers
Vegetable oil for frying
Suggested dipping sauces:
Cook sausage in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Add coleslaw blend, ginger, garlic, pepper and salt; mix well. Cool slightly.
Beat egg white and cornstarch in small bowl with wire whisk until well blended. Spoon 1/3 cup sausage mixture onto center of each egg roll wrapper; brush edges of wrapper lightly with egg wash. Fold in opposite sides of each wrapper, then roll up tightly.
Heat 2 inches oil in large deep skillet or deep fryer on medium-high heat to 375°F.
Add egg rolls in batches; cook 3-4 minutes or until golden brown. Drain on paper towels. Serve with desired dipping sauce.
This recipe was created in partnership with Jimmy Dean brand for the Family Table program.