Egg Rolls Recipe
Egg Rolls Recipe photo by Taste of Home
Publisher Photo
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.
MAKES:
14 servings
TOTAL TIME:
Prep: 1-1/4 hours Cook: 15 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 1-1/4 hours Cook: 15 min.

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

Nutritional Facts

1 each: 163 calories, 5g fat (2g saturated fat), 27mg cholesterol, 512mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 6g protein.

  • 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
  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

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MY REVIEW
kredhead User ID: 710648 267756
Reviewed Jun. 8, 2017

"I have been underwhelmed by my local Chinese take out egg rolls which seem to be previously frozen & devoid of meat or flavor. These were very good and I would make them again. This was my first try at making egg rolls, they were easier and tastier than I thought they would be. The coleslaw mix is key to the flavor and the ease of making these. I used shredded pork from a pernil I had made perviously. I left out the water chestnuts and added a bit of Chinese five spice powder. The five spice powder added a warming kick. I served them with duck sauce. This recipe along with another recipe on this site for pork fried rice & a jar of red Chinese pork marinade & I'm on my way to making my own Chinese take out at home. Thanks!"

MY REVIEW
jetluvs2cook User ID: 1675049 264309
Reviewed Apr. 4, 2017

"First time making egg rolls and they turned out perfectly! I used shredded pork instead of sausage, but I am sure the sausage would be just as good!"

MY REVIEW
slowtech User ID: 8059500 133916
Reviewed Oct. 27, 2014

"this is not a review, so pls ignore the stars. it wouldn't let me post w/o them. i haven't made this recipe but i have frozen plenty of uncooked spring rolls which are very similar. maybe use spring roll wrappers instead of egg roll wrappers when you want to freeze them, but you can freeze uncooked wontons which have the same skin as egg rolls, so it should not be a problem. make sure to lay plastic wrap or foil in between the layers so they won't stick together. when frying, do not thaw, just brush off any ice crystals so the oil won't splatter and fry till golden. when reheating leftovers, do not microwave or they will be soggy. reheat them in the oven. they will be a darker the second time around but they will be crispy."

MY REVIEW
meed3167 User ID: 7390344 148738
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
trollsyard User ID: 7505985 103671
Reviewed Nov. 25, 2013

"very good thanks for the info"

MY REVIEW
lindamarcella User ID: 5722076 150757
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
carolynwyman User ID: 4749673 155413
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
jcmansir1 User ID: 5936347 67380
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."

MY REVIEW
ddp77 User ID: 5780238 136210
Reviewed Apr. 3, 2011

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

MY REVIEW
lightedway User ID: 4228023 83398
Reviewed Feb. 11, 2011

"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."

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