Sausage Egg Rolls Recipe

5 5 7
Sausage Egg Rolls Recipe
Sausage Egg Rolls Recipe photo by Taste of Home
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Sausage Egg Rolls Recipe

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5 5 7
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 min./batch
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 min./batch

Ingredients

  • 1/2 pound bulk pork sausage
  • 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

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.
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
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

  • 1/2 pound bulk pork sausage
  • 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
  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

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Reviews forSausage Egg Rolls

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mhelmerick User ID: 995204 232145
Reviewed Sep. 1, 2015

"quick and tasty"

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Maggiearena User ID: 5977182 227120
Reviewed May. 29, 2015

"easy and taste good w/sweet and sour sauce"

MY REVIEW
Roxy322 User ID: 7712945 79489
Reviewed Mar. 12, 2014

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

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ladygooch User ID: 5691730 99656
Reviewed Dec. 4, 2012

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

MY REVIEW
6foreverpaws User ID: 6007092 209417
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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