Egg Rolls

Egg Rolls

  • Prep Time: 45 mins
  • Total Time: 49 mins
  • Yield: 20eggrolls

    • About This Recipe

    “These are so good and easy. I have “whipped” them up for over 30 years.”

    Ingredients

  • 1lbsausage
  • 1canChinese vegetables
  • 1packageegg roll wrap
  • 2cupsshredded cabbage
  • ginger
  • salt and pepper
  • garlic

    • Directions

  • brown sausage.
  • lay cabbage on top and let steam for a few minutes with lid on pan.
  • drain.
  • drain veggies and add to this mixture.
  • Cool mixture.
  • add spices (abt 1 tsp each).
  • lay egg roll wrapper so it is in diamond shape.
  • spoon about a heaping tblspoon in center.
  • with wet finger, wet the two”top edges” of diamond shape.
  • fold up the bottom side.
  • fold one side of wrapper over, then the other side.
  • “roll”the wrapper from the bottom up.
  • The wet edges will seal wrapper.
  • Deep fry until golden brown.
  • Serve with hot mustard or sweet and sour sauces.

    • Reviews

  • “Been thinking about making this for months…tried it last night.Very easy, very good.Try using a sauce of red current jelly mixed with dijon mustard!(melt the jelly)Thanks for a keeper!”

  • “These were so much easier than I expected.I think it’ll be even easier next time.So much better than “bought” egg rolls.”

  • “I’ve made egg rolls before but this recipe is the BEST!I did add few things.I used ground beefin place of the sausageI added minced garlic and about 2Tbs chopped green bell pepper. Also sprinkled alittle McCormick’s grill mate Montreal Steak seasoning and about a Tbs of Soy Sauce. Followed the recipe for the directions and deep fried them in my deep fryer about 4 minutes, turning roll half way.They were fabulous!!I also used my recipe for shrimp sauce to dip them in. Thanks for sharing this delicious recipe!”

  • “Very good , yummmy I loved these.I will make again and again as we loved these.Thank you for sharing this recipe with us, its so simple to prepare.”

  • “These were great.My husband thought I had brought them from the store. I used ground beef instead of sausage, but will try sausage next time for greater flavor.”

  • “This was my first time making egg rolls and they turned out great.I omitted the sausage and made them without meat.They turned out great.Without the meat, one might want to cut back just a little on the spices.Not too much, though, because as a previous reviewer said, the spices seem to be right on the mark!Thanks!”

  • “I just made these and they are terrific.A couple of things for someone like me who hasn’t ever made eggrolls before.I used Nasoya egg roll wrappers, and they had 2 stuck together in the package.In one package they were very hard to get apart, but in the other they were really easy.I made a few really thick eggrolls before i realize this.Drain your veggies really really well.I had a few blow outs.Also, after you make them, do not stack them on top of one another.When i started to fry these up,(I made them all right before I did this)A lot of them were stuck together, and I had a few blowouts.I used shredded chicken, and wilted the cabbage in the microwave.They tasted great.The seasonings are right on the dot.Thanks!”

  • “These were really good! They were quick and easy to fix using the can of chinese vegetables. Thanks Lali….”

  • “These were great, and enjoyed by all!I used slow cooked chicken breast, shredded, and did not steam the cabbage/veggies as suggested, but everything was perfect after frying!So good!”

  • “These were excellent and so easy to make.Thanks for the great recipe”

  • “These were so good!I used ground chicken and everyone raved over them at dinner. Thanks!”

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