[X]

Home > Recipes > Egg Rolls

Egg Rolls Recipe

Egg Rolls Recipe photo by Taste of Home

Read reviews (14)

Rate recipe

This recipe is truly a family favorite. My husband, Doug, makes them often for family meals and my sister serves them every Tuesday night at the restaurant she owns. Feel free to use for sausage if you and your family like food with a little more kick.

[X]

Rate Egg Rolls Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Egg Rolls Recipe

Prep: 1-1/4 hours Cook: 15 min.

Yield: 14 Servings

75 15 90

Ingredients

3/4 pound bulk pork sausage
2 cups coleslaw mix
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup chopped green onion
3 tablespoons soy sauce
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon pepper
14 egg roll wrappers
1 egg, lightly beaten
Oil for deep-fat frying
Sweet-and-sour sauce

Directions

In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in the coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Saute until cabbage is crisp-tender.
Position an egg roll wrapper with one point toward you. Place about 1/4 cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with sweet-and-sour sauce. Yield: 14 egg rolls.

Originally published as Egg Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p179

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Egg Rolls

Egg Rolls

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 14 reviews

Sort Reviews:

Reviewed on Apr. 03, 2013 by lindamarcella

Thiis recipe is perfect. I wish I could say I did it exactly but truthfully as long as the items are approximate and made as instructed you will be happy with the results. Today I used a chicken breast instead of the pork and didn't add the water chestnuts. They are perfect fryed and eaten or freeze the leftover filling and make them on another day. Just make sure to drain the filling before assembling so it doesn't make the dougn(wrapper soggy) or make the oil splatter with leaking liquid. You can't freeze raw rolls. The dough will become yucky when thawing. Either freeze the filling by itself or lightly fry the roll and refry it when needed to be crisp.

Reviewed on Apr. 22, 2012 by carolynwyman

Just for the record, you cannot freeze uncooked egg rolls, or they will be impossible to fry. But once fried and cooled, they are very easy to reheat.

Reviewed on May. 29, 2011 by jcmansir1

Very easy; very tasty. My husband just loves these eggrolls and asks me to make them frequently! They are great appetizers too.

Reviewed on Apr. 03, 2011 by ddp77

GREAT FLAVOR!!! I will never buy another egg roll....now what to do with left over filling? :)

Reviewed on Feb. 11, 2011 by lightedway

These are great I have made them many times. I use pulled pork. I like it much better than bulk scrambled pork. I did have trouble with freezing these. As they thawed the wrapper wasn't the same texture it got very sticky. I fried them anyway but the filling was coming out and it ruined the grease. Excellent egg rolls I highly recommend them however for me making ahead and freezing them turned out terribly. Oh well.

Reviewed on Jan. 25, 2011 by lengelfam

My family loved these egg rolls. I used the smaller won ton wrappers because I served them with other hor d'oeurves. I left out the water chestnuts because I don't particularly care for them but other than that I followed the recipe exactly. I'm gonna try to make a batch and freeze them so that I have them on hand for a quick snack.

Reviewed on Jan. 21, 2011 by Supermom92

I have never made egg rolls before and I thought it was so easy and fun to make! And of course they are amazingly delicious!!!!!

Chef Wile

Reviewed on Oct. 12, 2010 by elainemariekelley

very good

Reviewed on Jul. 17, 2010 by SimpleSoul

I am also interested in baking instructions. Thank you!

Reviewed on Jul. 16, 2010 by rosered47

This was also my first time making egg rolls. I couldn't believe how fun and easy they are to make! I cut down the amount of sausage and made some with sausage, some with baby shrimp, and left some vegetarian. All three versions were delicious. If I were to bake them, how long and what temperature? Thanks!

View all >