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Southern-Style Egg Rolls

Sausage, black-eyed peas and turnip greens give these unique egg rolls a decidedly southern accent. When I bring them to a party, I always come home with an empty plate. —Holly Jones, Kennesaw, Georgia
  • Total Time
    Prep: 40 min. Cook: 5 min./batch
  • Makes
    2 dozen (2-1/3 cups sauce)


  • SAUCE:
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 1 tablespoon prepared horseradish
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1 pound bulk pork sausage
  • 1 package (8 ounces) cream cheese, softened
  • 2 green onions, chopped
  • 1 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 1 package (16 ounces) frozen turnip greens, thawed and squeezed dry
  • 2 cups shredded pepper jack cheese
  • 1 cup canned black-eyed peas
  • 24 egg roll wrappers
  • Oil for deep-fat frying


  • In a small bowl, mix the sauce ingredients until blended. Refrigerate, covered, until serving.
  • For egg rolls, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Cool slightly.
  • In a large bowl, beat cream cheese, green onions, soy sauce and garlic powder until blended; stir in turnip greens, cheese, black-eyed peas and sausage.
  • With one corner of an egg roll wrapper facing you, place 3 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. Serve with sauce.
Nutrition Facts
1 egg roll with 4 teaspoons sauce: 373 calories, 26g fat (7g saturated fat), 34mg cholesterol, 582mg sodium, 25g carbohydrate (4g sugars, 1g fiber), 9g protein.

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