Egg Rolls

1/2 pound Pork Sausage Roll
2-1/2 cups frozen stir-fry vegetable blend, thawed and chopped
1 tablespoon teriyaki sauce
10 egg roll wrappers
Oil for frying

In a large skillet, cook sausage and vegetables over medium heat until meat is no longer pink; drain. Stir in teriyaki sauce. Place 3 tablespoons of sausage mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling.

Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls in batches for 3-4 minutes on each side or until golden brown. Drain on paper towels. Makes 10 egg rolls.