In a medium bowl, combine sausage, cornstarch, 1 tablespoon soy sauce and rice wine vinegar, mix to combine. Let sit for 10 minutes.

Heat a skillet or wok over medium-high heat and drizzle with about a tablespoon vegetable oil.

Brown meat mixture until no pink remains.

Stir in broccoli slaw and stir fry until softened.

Stir in garlic and saute for 1 minute. Next stir in 1 tablespoon soy sauce and cook for an additional minute.

Drain mixture very well, pressing out as much liquid as possible. Let cool to lukewarm.

Gather egg roll wrappers, a small glass of water and the cooked filling.

Scoop 1 heaping tablespoon of filling onto one egg roll wrapper and roll tightly.

Dip a finger into the water and trace the end of the egg roll wrapper and roll to seal.

Place rolls, seam side down, onto a plastic wrap-lined platter or baking sheet. Layer the uncooked egg rolls with plastic wrap between layers to prevent sticking and tearing.

Fill a deep skillet with 4 cups of oil.

Heat oil to 350 degrees.

Fry egg rolls 3 or 4 at a time, turning occasionally, until golden brown, about 2 minutes.

Drain on paper towels and serve warm with sweet and sour sauce.

Combine all ingredients in a medium saucepan and cook over medium heat until thickened like honey, about 3 to 5 minutes. Serve warm or cold. Cover and refrigerate for up to a week to store.