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Effortless Egg Rolls

Egg rolls are so easy with this recipe, you'll wonder why you haven't been making them all along! Look for a good dipping sauce in the Asian aisle at your supermarket. —Angel Randol, Apple Valley, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 egg rolls

Ingredients

  • 1/2 pound bulk pork sausage
  • 2-1/2 cups frozen stir-fry vegetable blend, thawed and chopped
  • 1 tablespoon teriyaki sauce
  • 10 egg roll wrappers
  • Oil for frying

Directions

  • In a large skillet, cook sausage and vegetables over medium heat until meat is no longer pink; drain. Stir in teriyaki sauce.
  • Place 3 tablespoons 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, heat 1 in. of oil to 375°. Fry egg rolls in batches for 3-4 minutes on each side or until golden brown. Drain on paper towels.
Nutrition Facts
1 each: 244 calories, 14g fat (2g saturated fat), 11mg cholesterol, 349mg sodium, 23g carbohydrate (1g sugars, 2g fiber), 5g protein.

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Reviews

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Average Rating:
  • Summy
    Feb 11, 2021

    These were good. I used ground turkey, so probably not as much flavor as sausage would have. I baked them in the oven at 400 degrees, after spritzing them with avocado oil. They baked for more than 20 minutes, and the eggroll skins were kind of rubbery. But, I have to say, I was seriously hungry, and ate three of them with Teriyaki dipping sauce. I'd make them again, but would use the sausage next time.

  • justmbeth
    Feb 21, 2018

    Quick egg roll. I have some broccoli haters so it was hard for me to find a stir-fry blend without broccoli, which made this a little less effortless for me. I used turkey sausage in place of the pork sausage.

  • bikernut
    Jan 29, 2017

    We have been making our own from scratch for 30 plus years. We wont stop but this is a very good recipe for rolls in a hurry! Baking sounds interesting, may have to try it. For a really good sweet & sour sauce, mix a jar of apricot preserves with a little cider vinegar. Just add a Tbs at a time till you get the level of tartness you like!

  • Linda
    Jan 27, 2017

    I too would prefer to bake in stead of frying ... I sub shrimp for the pork, great.

  • cindiak
    Apr 15, 2016

    This was a great idea. I made eggrolls once from scratch and swore I would never make them again. This was so easy and they were just as good.

  • brendahanna
    Jan 17, 2016

    Yum. This is a keeper

  • pjandks
    Nov 14, 2015

    pajamaangel..Please help.....I'd rather bake them than fry,,,,but at what temp and how long ?

  • eversbeaver
    Apr 15, 2015

    Very fast, very tastey. Made in the morning cooked in the afternoon. Be sure the filling has cooled and cover until ready to fry. Had the authentic Chinese flavor I was looking for.

  • manpabrown
    Jan 30, 2015

    loved this recipe abut the first batch burned - ended up cutting my own cabbage and shredded carrots family loved both

  • pajamaangel
    Jan 27, 2015

    I'm not really a fan of pork sausage but these tasted good. I baked the egg rolls instead of frying them just because I had too many other things going on the stovetop. Still turned out crispy and less fat, too!