Prol Egg Rolls

Egg rolls and a small cup of dipping sauce on a plate.

These easy sausage egg rolls are a family favorite! Easy enough for a beginner to make and even yummier than take out!

Course Side Dish

Cuisine Chinese

Prep Time 15

Cook Time 20

Total Time 35

Servings egg rolls

Calories 189kcal

Author Karly Campbell

Ingredients

1 pound pork breakfast sausage
8 ounces coleslaw mix
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
16 egg roll wrappers found in the produce section
Avocado or Vegetable Oil for frying
Egg Roll Dipping Sauce for serving

Instructions

In a skillet over medium heat, brown the sausage, breaking it into small pieces, and cook through. Drain the fat.
In a large bowl, add the sausage, coleslaw mix, ginger, garlic, salt, and pepper and stir to combine.
Add 2-3 inches of oil to a large, deep skillet. Heat oil to 375 degrees over medium high heat.
While the oil heats, spoon around 1/4 cup of the sausage mixture into an egg roll wrapper. Fold in each side and then roll up tightly. Before making the last roll, dip your finger in water and brush it on the top corner of the egg roll and finish rolling to seal the egg rolls closed. Repeat with the remaining egg rolls. Keep the rolled egg rolls covered with a tea towel to avoid the wrappers drying out.
Fry egg rolls, a few at a time without crowding the pan, cooking around 2 minutes before flipping and cooking another 1-2 minutes or until golden brown.
Line a sheet pan with a double layer of paper towels and place cooked egg rolls on the pan to drain off any excess grease.
Serve warm with this dipping sauce.

Notes

Sausage: We use a roll of traditional breakfast sausage more often than not, but spicy breakfast sausage works well too. We don't recommend Italian sausage or sage flavored sausage. If starting with plain ground pork, add additional seasonings to taste. A few dashes of garlic powder, onion powder, salt, pepper, and a bit of Chinese 5 spice will be great.

Coleslaw Mix: This is just the mix of cabbage and carrots, not prepared coleslaw with the dressing.

Seasoning: Freshly minced garlic and ginger are great here, but feel free to use the squeeze tube of paste to keep things simple. A dash of Chinese 5 spice is also a great addition if you have it on hand.

Rolling Egg Rolls: This is the most intimidating step, but once you've done a couple it's very easy! Follow the step by step photos in the blog post to see exactly how simple it!

Storage & Reheating: These egg rolls keep in the fridge for 4-5 days. Reheat in the air fryer at 375 for a few minutes or in a 350 degree oven for 5-10 minutes to warm them back up. We don't recommend microwaving them.

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