Servings: 14 egg rolls.
3/4 pound bulk pork sausage 2 cups coleslaw mix 1 can (8 ounces) sliced water chestnuts, drained 1/4 cup chopped green onion 3 tablespoons soy sauce 1 teaspoon garlic powder 1/2 teaspoon ground ginger 1/8 teaspoon salt 1/8 teaspoon pepper 14 egg roll wrappers 1 egg, lightly beaten Oil for deep-fat frying Sweet-and-sour sauce
