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Effortless Egg Rolls Recipe

Effortless Egg Rolls Recipe

Egg rolls are so easy with this recipe, you'll wonder why you haven't been making them all along! Look for a good dipping sauce in the Asian aisle at your supermarket. —Angel Randol, Apple Valley, California
TOTAL TIME: Prep/Total Time: 30 min. YIELD:10 servings

Ingredients

  • 1/2 pound bulk pork sausage
  • 2-1/2 cups frozen stir-fry vegetable blend, thawed and chopped
  • 1 tablespoon teriyaki sauce
  • 10 egg roll wrappers
  • Oil for frying

Directions

  • 1. In a large skillet, cook sausage and vegetables over medium heat until meat is no longer pink; drain. Stir in teriyaki sauce.
  • 2. 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.
  • 3. 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. Yield: 10 egg rolls.

Nutritional Facts

1 egg roll equals 244 calories, 14 g fat (2 g saturated fat), 11 mg cholesterol, 349 mg sodium, 23 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Effortless Egg Rolls

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MY REVIEW
Reviewed Apr. 15, 2016

"This was a great idea. I made eggrolls once from scratch and swore I would never make them again. This was so easy and they were just as good."

MY REVIEW
Reviewed Jan. 17, 2016

"Yum. This is a keeper"

MY REVIEW
Reviewed Nov. 14, 2015

"pajamaangel..Please help.....I'd rather bake them than fry,,,,but at what temp and how long ?"

MY REVIEW
Reviewed Apr. 15, 2015

"Very fast, very tastey. Made in the morning cooked in the afternoon. Be sure the filling has cooled and cover until ready to fry. Had the authentic Chinese flavor I was looking for."

MY REVIEW
Reviewed Jan. 30, 2015

"loved this recipe abut the first batch burned - ended up cutting my own cabbage and shredded carrots family loved both"

MY REVIEW
Reviewed Jan. 27, 2015

"I'm not really a fan of pork sausage but these tasted good. I baked the egg rolls instead of frying them just because I had too many other things going on the stovetop. Still turned out crispy and less fat, too!"

MY REVIEW
Reviewed Dec. 5, 2014

"It was very easy to follow and my kids loved making these."

MY REVIEW
Reviewed Jul. 14, 2014

"I used sweet n sour sauce in place of the soy sauce because it was what I had on hand. I also used a bag of coleslaw instead of a bag of stir-fry veggies. It turned out awsome!! Everyone loved it, its a keeper."

MY REVIEW
Reviewed Feb. 10, 2014

"the recipes was a good one love to make thing with wonton wraps"

MY REVIEW
Reviewed Sep. 16, 2013

"is an awsome recipe"

MY REVIEW
Reviewed Jun. 23, 2012

"These delightful egg-rolls were very easy to make and were a hit with the entire family."

MY REVIEW
Reviewed Sep. 15, 2011

"Very easy and very tasty. This was my first attempt and I baked the egg rolls. Next time I want to deep fry them. Question..I froze the extra rolls for later, assembled but uncooked. I assume I will have to thaw them if I intend to deep fry them?"

MY REVIEW
PB2
Reviewed Apr. 23, 2011

"I loved how easy these were to make. Along with the sausage & stir-fry veggies, I added half a package of coleslaw mix (shredded green cabbage & carrots). We deep-fat fried them this first time. Next time I'll try baking them."

MY REVIEW
Reviewed Feb. 2, 2011

"These turned out wonderful! Thanks to Kristi, I baked them instead of frying. She suggested 425 for 15-20 minutes. When I do them again, I will probably do 400 for 15 minutes. They were a little crispy, but good for my first try."

MY REVIEW
Reviewed Dec. 30, 2010

"These were very good. Very easy and delicious. My husband loved them. I personally think it could stand a little more teriyaki sauce but other than that, very good!"

MY REVIEW
Reviewed Nov. 6, 2010

"I made this of a party that my family had. It was a big hit, had not one left... I would make it again"

MY REVIEW
Reviewed May. 19, 2010

"If I could give this recipe more than 5 stars, I would. So easy to make and so delicious! Never have any leftovers. And, if I did, I would hide them in the frig and save them for myself :) This recipe is definitely a keeper."

MY REVIEW
Reviewed May. 13, 2010

"LOVE, LOVE ,LOVE IT! I made these for my family and friends and they all went gaga over them. I have made them several times and had to double the recipe. THANKS!"

MY REVIEW
Reviewed May. 11, 2010

"Wow, these are amazing. I will never buy Jack-n-the Box or frozen eggrolls again!"

MY REVIEW
Reviewed Apr. 16, 2010

"Amazing !!!! I used only veggies, no meat and WOW!! My 16 year son ate 3 of them the rest of us ate 2 each, plus homeade pork lo mein They all said they were better than our favorite chinese restaurant. THANKS for a great recipe!!"

MY REVIEW
Reviewed Apr. 11, 2010

"I like to add the clear noodles to this,very good"

MY REVIEW
Reviewed Apr. 11, 2010

"I too have made this easy little recipe. They go together in no time at all~ Shrimp and Chicken are our favorites and I also use the coleslaw mix~ I also add chopped scallions to the mix and a little chopped ginger as well.

I like to pre saute the mix , that way it is easier to work with~ A little sesame oil is another nice addition ~ Janie"

MY REVIEW
Reviewed Apr. 11, 2010

"i have been making them like this for many years and have also substituted the sausage with left-over meat (bits of chicken,chops,steak etc),and use a pkg of coleslaw mix instead of the stir fry. It is cheaper also. I have placed the wrapped left-over ones not touching each other on a cookie sheet, froze them, and put 6 to 8 or more in individual freezer bags. Then when you feel like a few, or have company, you can take out what you need according to the amount in the bag. They freeze well, and keep for a long time. Do NOT THAW once frozen prior to skillet or deep frying.Try the sweet medium hot pepper sauce in the oriental food section for dipping. You will never have to order take-out again. ENJOY"

MY REVIEW
Reviewed Apr. 10, 2010

"I will try this soon, as it is easier than the recipe that I make now. What a time saver."

MY REVIEW
Reviewed Apr. 10, 2010

"Egg rolls are something my family makes whenever we're doing Chinese. They are so easy to make and very delicious, so we eat as many as we can."

MY REVIEW
Reviewed Apr. 10, 2010

"great recipe, you can also use shrimp, chicken, etc, I also addes napa cabbage."

MY REVIEW
Reviewed Apr. 10, 2010

"I made these as a finger food at Christmas and they were a big hit. They are just as good without the sausage. I baked some of them in the oven instead of frying and they were just as crispy and delicious. Very good recipe...Thank you for sharing."

MY REVIEW
Reviewed Mar. 16, 2010

"This was super easy to make! I forgot to buy the pork sausage so we just went vegetarian but it is definitely something we'll do again. It was so very easy and a lot less expensive. Someone wiped out the egg roll wrappers from the store right before I went so we did wonton roll size and rice on the side and with a family of 7 going on 8, everyone was filled and satisfied."

MY REVIEW
Reviewed Mar. 2, 2010

"I love eggrolls but never found a recipe I thought I could make until now. I added some cabbage too which made them taste like they came from our favorite restaurant."

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Wine Pairings

Medium-Bodied White Wine

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