Sausage Egg Rolls Recipe
Sausage Egg Rolls Recipe photo by Taste of Home

Sausage Egg Rolls Recipe

Publisher Photo
Janet Hommes, of Surprise, Arizona uses a packaged coleslaw mix for this easy eggroll, so it’s a breeze to put together. Serve it with your favorite brand of sweet ’n’ sour sauce to suit your family’s taste.
TOTAL TIME: Prep: 25 min. Cook: 5 min./batch
MAKES:16 servings
TOTAL TIME: Prep: 25 min. Cook: 5 min./batch
MAKES: 16 servings

Ingredients

  • 1/2 pound Jimmy Dean® Premium Pork Sausage Roll
  • 1/4 cup chopped green pepper
  • 2 tablespoons plus 1-1/2 teaspoons chopped onion
  • 1/2 teaspoon minced garlic
  • 3-3/4 cups coleslaw mix
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 16 egg roll wrappers
  • Oil for frying
  • Sweet-and-sour sauce

Directions

  1. In a large skillet, cook the sausage, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. In a large bowl, combine the coleslaw, pepper and salt; stir in sausage mixture.
  2. Place 1/4 cupful 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 or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with sweet-and-sour sauce. Yield: 16 egg rolls.
Originally published as Sausage Egg Rolls in Simple & Delicious November/December 2007, p63

Medium-Bodied White Wine

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

Reviews for Sausage Egg Rolls

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   (5)
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MY REVIEW
Reviewed Mar. 12, 2014

"Have made these several times since I found the recipe. Very easy and delicious."

MY REVIEW
Reviewed Dec. 4, 2012

"Made this for a family gathering. It was a big hit. Absolutely delicious."

MY REVIEW
Reviewed Feb. 22, 2012

"Have made these egg rolls everytime we have stir-fry. I make mine with crab meat or shrimp. They freeze well."

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