These are VERY easy, very quick, and much much healthier than takeout!
1 package Teriyaki Ginger Chicken Sausage (Al Fresco brand…but if you’re not as lucky as I am and don’t have this at your supermarket, you can get a 3/4 lb plain chicken sausage or even ground chicken and add some teriyaki sauce and powdered ginger to it)
Preheat oven to 400 degrees.
Take sausage out of casings and sautee…breaking down into small pieces. Add coleslaw blend (one bag is a good amount for an entire package of sausages, but add as much as you like, depending on what kind of veggie to meat ratio you want). Add 1/2 teaspoon ginger and 1 teaspoon teriyaki sauce (really just enough to add a little bit of flavor to the cabbage mixture).
Fill eggroll wrappers with approximately 2 tablespoons of the mixture (they have a diagram showing you how to fold them), and place on a baking sheet that has been sprayed with cooking spray. Spray the tops of them before placing in the oven.
Bake for approximately 10 minutes.
They turn out very crispy and have quickly become a favorite around here. I had extra cole slaw mix one day (left over from a different recipe) and decided it could work for egg rolls. It does!