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Egg Rolls

Name: Egg Rolls
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 14 egg rolls.
Cuisine: Asia, Chinese
Ingredients: 3/4 pound bulk pork sausage; 2 cups coleslaw mix; 1 can (8 ounces) sliced water chestnuts, drained; 1/4 cup chopped green onion; 3 tablespoons soy sauce; 1 teaspoon garlic powder; 1/2 teaspoon ground ginger; 1/8 teaspoon salt; 1/8 teaspoon pepper; 14 egg roll wrappers; 1 egg, lightly beaten; Oil for deep-fat frying; Sweet-and-sour sauce

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Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 15 min.

Makes

14 egg rolls

This egg roll recipe is truly a family favorite. My husband, Doug, makes them often for family meals and my sister serves them every Tuesday night at the restaurant she owns. Feel free to use sausage if you like food with a little more kick. —Donna Frandsen, Cohasset, Minnesota

Egg Rolls Recipe photo by Taste of Home

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Ingredients

3/4 pound bulk pork sausage
2 cups coleslaw mix
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup chopped green onion
3 tablespoons soy sauce
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon pepper
14 egg roll wrappers
1 egg, lightly beaten
Oil for deep-fat frying
Sweet-and-sour sauce

Directions

In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Cook and stir until cabbage is crisp-tender.
Position an egg roll wrapper with one point toward you. Place about 1/4 cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sweet-and-sour sauce.

Egg Roll Tips

What are egg roll wrappers made of?

Egg roll wrappers are mainly made from flour and egg, and sometimes have the addition of salt and water as well. They are found in the refrigerated section of most grocery stores. If you don't have them on hand or can't find them, try substituting egg roll wrappers with spring roll wrappers, rice paper, fresh pasta sheets, or even phyllo dough (for baking instead of frying).

Can you bake egg rolls instead of frying?

Yes! Try out baked egg rolls to see how they compare. But don't be afraid of deep frying when making this egg roll recipe—just keep our deep frying temperature chart handy to make it easy. Try other variations of egg roll recipes with buffalo chicken, pizza toppings, collard greens and more, baked or fried.

How do you store egg rolls?

Store cooked and cooled egg rolls in an airtight container in the refrigerator for up to three days. Freeze for up to three months. To reheat, line the egg rolls on a greased baking sheet and bake at 350° until crisp and hot.

Psst! Here's the difference between egg rolls and spring rolls.

Research contributed by Sarah Fischer, Taste of Home Culinary Assistant

Nutrition Facts

1 egg roll: 238 calories, 14g fat (2g saturated fat), 29mg cholesterol, 558mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 7g protein.