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Egg Rolls


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Member since 2007

Serves 20 | Prep Time | Cook Time

Ingredients

1-pkg. eggroll wrappers ..20 to a pkg. (in produce dept.)
1-lb. ground pork sausage (I also use ground pork and shrimp minced to equal a pound)
1- medium onion, diced fine
1-Tbls. vegetable oil
1-pkg. cole slaw mix
2-Tbls. soy sauce (or to your taste)
salt & pepper
1 beaten egg
Hot oil for deep frying


In a large skillet, saute onions in vegetable oil until they become translucent.


Add sausage and cook until browned and chopped fine.


Add cole slaw mix, soy sauce, salt, and pepper. Turn heat down to low and cover...stir a few times to blend ingredients.


When coleslaw mix has softened (about 10-15 min), turn off heat.


Drain mixture of all liquid (in a colander) and let mixture cool.


On a plate, place one eggroll skin pointed ends up & down, and brush 2 top sides with egg wash. (This is like a glue to seal the edges) Place a tablespoonful of sausage/cabbage mixture in center of eggroll skin.


Starting with the bottom point, bring that up and over mixture and wrap both sides over that like a tight package, being very careful not to tear skins...now roll the eggroll to seal the top point to it. (If your mixture is too warm, it will start to disolve the skin causing it to tear..handle very carefully)


When oil is hot, place one eggroll at a time in, being careful not to splash or overcrowd.


Brown on both sides and drain on paper towels. These brown fairly fast, so watch carefully.


You can double the recipe and freeze any leftovers you don't eat right away.


Pairs Well With


Notes

This isn't an original recipe. Can't recall where I got it but I have made it several times.

I never realized how easy it would be to make a better than restaurant egg roll. My husband loves this filling. Lately, our local Chinese restaurant egg rolls haven't been up to par for our taste...this recipe is a wonderful find! I used a one-pound bag of coleslaw mix for this recipe (it had green and red cabbage and carrots). Thank you. Zina

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