Egg Rolls Recipe
Egg Rolls Recipe photo by Taste of Home

Egg Rolls Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 1-1/4 hours Cook: 15 min.
MAKES:14 servings
TOTAL TIME: Prep: 1-1/4 hours Cook: 15 min.
MAKES: 14 servings

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

  1. 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.
  2. 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.
  3. 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

Reviews for Egg Rolls

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 12, 2014

"Great starter egg roll recipe! This was my first attempt at egg rolls and these were awesome. I only change I did was to remove the meat after cooking and cook the cabbage mixture separately. I then split that in half and did half a batch with the pork and the other with left over diced shrimp!"

MY REVIEW
Reviewed Nov. 25, 2013

"very good thanks for the info"

MY REVIEW
Reviewed Apr. 3, 2013

"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."

MY REVIEW
Reviewed Apr. 22, 2012

"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."

MY REVIEW
Reviewed May. 29, 2011

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

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