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Egg Rolls Recipe

Egg Rolls Recipe photo by Taste of Home

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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.

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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

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Reviews for Egg Rolls

Egg Rolls

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(11-14) of 14 reviews

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Reviewed on May. 16, 2010 by tigercat2

This was very good well be making it again. Well make some ahead but not cook them in put in the freezer.

Reviewed on Jan. 03, 2010 by ltb963

this was my first time making egg rolls. what an awesome recipe. i used a coleslaw mix with carrots and added bean sprouts. thanks taste of home!

Reviewed on Jun. 04, 2009 by shelbyamay

I didn't use the water chestnuts or peppers (husband is a picky eater), but loved the recipe! I baked my eggrolls instead of deep frying and they turned out great! Will make again!

Reviewed on Feb. 05, 2009 by lrussell1511

These are realy good.

Thanks

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