½poundsweet or hot Italian sausage, casings removed
2Tablespoonscoconut oil(or other vegetable oil)
½medium oniondiced
1medium bell peppersmall dice
1 10-ozbag shredded cabbage(for slaw) or 10 oz freshly shredded cabbage
2Tablespoonssoy sauce
1teaspoonfish sauce
2Tablespoonsbrown sugar
2-3teaspoonsSriracha or chile garlic paste(depending on how hot you like things)
For the Rolls
1package egg roll wrappers of your choice
1Tablespooncorn starch dissolved in about 1/4 cup of cold water(this is the glue that will seal your rolls)
To Fry
3-4cupsvegetable oil
Dipping Sauce
3Tablespoonswater
2Tablespoonssoy sauce
2teaspoonsbrown sugar
½teaspoonfish sauce
Instructions
Cook and crumble the sausage. Let drain in a colander set over a bowl.
Heat a wok, stir-fry pan or large skillet until hot. Add the coconut oil (or other oil) and heat until hot.
Stir-fry the onion for about 2 minutes, and then add the bell pepper.
Fry another minute or two and add the cabbage.
Fry another two minutes and then add the soy sauce and fish sauce. Stir until everything is coated with sauce.
Stir the reserved sausage into the cabbage mixture, but keep the colander and bowl handy.
Taste, then add the sriracha/chile garlic paste and the brown sugar. Stir until well-combined.
Let cool about 30 minutes in the colander set over the bowl.
To Fill
Work with one wrapper at a time and keep the rest under a damp towel so they don't dry out. Have a rack ready to place the finished rolls on with another damp towel to cover them.
Fill each egg roll with about 2-2 1/2 Tablespoons of filling. To read about how to roll egg rolls, read Jaden's post.
As you finish rolling, place each egg roll on the rack and cover with the towel.
At this point, you can freeze them all on the rack and then place in a zip top freezer bag or you can fry immediately.
To Fry
Heat the oil to 350F.
Fry 3-4 egg rolls at a time, making sure not to crowd the pan.
Fry for about 2 minutes on one side and then flip. The egg rolls are done when the skins are blistered and they are a deep golden brown.
Remove to a rack to drain and cool down a bit. Serve with the dipping sauce.
For the Dipping Sauce
Combine all ingredients in a small bowl. Let sit a few minutes so the sugar can dissolve and then whisk well to combine.