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Pork Egg Rolls

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Rate this recipe 4.6/5 (7 Votes)

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

Details

Preparation

Step 1

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 ¼ 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 degrees Fahrenheit. 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.

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