Egg Rolls with Sweet & Sour Sauce

I learned how to make these from a friend in the ward.  We made these last Christmas for our Asian food night at the Melville's.

1/2 lb sausage
1 clove garlic
1 T oil
2 c chopped cabbage
1/2 c green onion
1/2 c chopped water chestnuts
1/2 c shredded carrots
2 T soy sauce
2 t cornstarch
1/2 t sugar
1/4 t salt
egg roll skins
Oil for frying

In skillet, stir fry pork and garlic in 1 T hot oil until meat is browned.  Drain off fat.  Add vegetables. stir fry 2-3 minutes.  Mix soy sauce, cornstarch, sugar and salt.  Stir into pork mixture; cook until thickened.  Cool.
Wrap up 1/4 c mixture into eggroll skins (use a water & cornstarch mixture around edges to seal).  Fry eggrolls for 2-3 minutes or until golden brown.  Drain.  Serve with sweet & sour sauce.

Sweet & Sour Sauce
1/2 c brown sugar
1/3 c red wine vinegar
1/4 c finely chopped green pepper (I don't always use)
1/4 t chicken boullion
1/4 t garlic powder
1 T cornstarch
1/3 c water
1 T soy sauce
1/4 t ground ginger

Combine ingredients in small saucepan and heat until thickened.