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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 for sausage if you and your family like food with a little more kick in your egg roll recipes. —Donna Frandsen, Cohasset, Minnesota
  • Total Time
    Prep: 1-1/4 hours Cook: 15 min.
  • Makes
    14 egg rolls


  • 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


  • In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in the coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Saute 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, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with sweet-and-sour sauce.
Nutrition Facts
1 each: 163 calories, 5g fat (2g saturated fat), 27mg cholesterol, 512mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 6g protein.
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Average Rating:
  • Tarre
    Feb 9, 2021

    Ignore my stars; I have not tried this yet. It looks good and I appreciate the simplicity, but one question ... how can you have an egg roll without fresh bean sprouts? I will definitely be adding those along with fresh ginger and some thinly sliced baby bok choy. Definitely serve with Hot mustard: 1 tablespoon coleman's dry mustard with a little water to the consistency you like ... hot hot hot yum. We like to put a pool of sweet and sour sauce in a shallow ramekin and a spoon of mustard on the side. Dip in the S&S and then slide in to the mustard for a delicious sweet and spicy bite.

  • Dccroteau
    Apr 10, 2020

    Delish. I used fresh ginger. Would add even more next time. Also medium Italian sausage instead of reg pork sausage. Will be making this again.

  • kredhead
    Jun 8, 2017

    I have been underwhelmed by my local Chinese take out egg rolls which seem to be previously frozen & devoid of meat or flavor. These were very good and I would make them again. This was my first try at making egg rolls, they were easier and tastier than I thought they would be. The coleslaw mix is key to the flavor and the ease of making these. I used shredded pork from a pernil I had made perviously. I left out the water chestnuts and added a bit of Chinese five spice powder. The five spice powder added a warming kick. I served them with duck sauce. This recipe along with another recipe on this site for pork fried rice & a jar of red Chinese pork marinade & I'm on my way to making my own Chinese take out at home. Thanks!

  • jetluvs2cook
    Apr 4, 2017

    First time making egg rolls and they turned out perfectly! I used shredded pork instead of sausage, but I am sure the sausage would be just as good!

  • slowtech
    Oct 27, 2014

    this is not a review, so pls ignore the stars. it wouldn't let me post w/o them. i haven't made this recipe but i have frozen plenty of uncooked spring rolls which are very similar. maybe use spring roll wrappers instead of egg roll wrappers when you want to freeze them, but you can freeze uncooked wontons which have the same skin as egg rolls, so it should not be a problem. make sure to lay plastic wrap or foil in between the layers so they won't stick together. when frying, do not thaw, just brush off any ice crystals so the oil won't splatter and fry till golden. when reheating leftovers, do not microwave or they will be soggy. reheat them in the oven. they will be a darker the second time around but they will be crispy.

  • meed3167
    Jun 12, 2014

    Great starter egg roll recipe! This was my first attempt at egg rolls and these were awesome. I only change I did was to remove the meat after cooking and cook the cabbage mixture separately. I then split that in half and did half a batch with the pork and the other with left over diced shrimp!

  • trollsyard
    Nov 25, 2013

    very good thanks for the info

  • lindamarcella
    Apr 3, 2013

    Thiis recipe is perfect. I wish I could say I did it exactly but truthfully as long as the items are approximate and made as instructed you will be happy with the results. Today I used a chicken breast instead of the pork and didn't add the water chestnuts. They are perfect fryed and eaten or freeze the leftover filling and make them on another day. Just make sure to drain the filling before assembling so it doesn't make the dougn(wrapper soggy) or make the oil splatter with leaking liquid. You can't freeze raw rolls. The dough will become yucky when thawing. Either freeze the filling by itself or lightly fry the roll and refry it when needed to be crisp.

  • carolynwyman
    Apr 22, 2012

    Just for the record, you cannot freeze uncooked egg rolls, or they will be impossible to fry. But once fried and cooled, they are very easy to reheat.

  • mantydad77
    Apr 6, 2012

    No comment left