Ingredients
Directions
Heat a large sauté pan over medium-high heat.
Brown the sausage, breaking up any large clumps.
Add the green cabbage and carrots and cook until just tender.
Remove the pan from the heat and fold in the soy sauce, red cabbage, and green onions. Allow to cool to room temperature.
While the filling is cooling, prepare the dipping sauce. Combine the apricot preserves, mustard, mustard powder, and vinegar. Reserve.
Combine the cornstarch and water, then place one egg roll wrapper, corner facing you, on a work surface.
Very lightly brush the cornstarch mixture on all four edges of the wrapper.
Place about 1/4 cup of filling in the center of the wrapper and roll by bringing the corner closest to you over the filling, folding the outer corners over the filling, and roll over to close the egg roll.
Continue until the filling is used up.
Heat oil in a Dutch oven or fryer to 350˚F. Fry 5-7 egg rolls at a time for 5-6 minutes or until golden brown and crispy. Egg rolls should sizzle when they are in the oil. Keep the temperature of the oil between 340-350˚F while frying.
Transfer to a wire rack and cool for 15 minutes before serving on a large platter with the dipping sauce.
