Egg Rolls

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Making your own Egg Rolls calls for a bit of work, but it is well worth the effort. My family loves them–even more than those at restaurants. These little gems are filled with sausage and well seasoned vegetables, and are then fried in deep fat for a crispy brown shell. So yummy! 

I like to make these appetizers ahead of time, hours or days before my dinner, even. I make them up and freeze them on a baking sheet covered with waxed paper. Once they’re frozen, you may place them in a freezer bag until you’re ready to use them, up to 6 weeks. This makes preparation so much easier. 

Especially if you’re like me and want to serve your family a big Chinese Dinner. I’ve mentioned on here before about my themed dinners, where I serve my entire family a four or five course meal. Freezing your rolls ahead of time does wonders for the last-minute work ahead of you. I do the same for Crab Rangoon.  

Ingredients Needed to Make Egg Rolls

• bulk ground sausage
• shredded cabbage
• carrots
• bamboo shoots
• water chestnuts
• mushrooms
• water
• minced garlic
• dry sherry
• reduced sodium soy sauce
• kosher salt
• granulated sugar
• ground ginger
• freshly ground black pepper
• egg roll wrappers
• water and flour for sealing the egg rolls

Instructions for Making This Recipe

In large skillet, brown sausage until fully cooked.

I like to use Oldham’s Country Sausage (16 grams of fat) or even better, Williams Country Sausage (11 grams of fat) when I can find it. Both of these brands cook up wonderfully with so little fat it doesn’t even need drained. 

Shred cabbage and carrots with a food processor or box grater. Dice and chop bamboo shoots, water chestnuts, and mushrooms.

Add cabbage and carrots to the cooked sausage. Saute until cabbage is tender. Add bamboo shoots, water chestnuts, mushrooms, garlic, dry sherry, soy sauce, salt, sugar, ginger, and pepper. Cook for 5-10 minutes. Allow to cool for at least 20 minutes.

Even better, refrigerate the filling for several hours or even overnight. This helps when making the rolls. Using hot ingredients tends to make the wrappers tear. Ask me how I know!

In a small bowl, stir together the cornstarch and water to use as a sealant.

To prepare egg rolls, add about 3 tablespoons filling to each egg roll wrap.

Coat edges of wrap with cornstarch mixture and roll halfway, from corner to corner.

I like to smear a little water and cornstarch along the edges of the wrapper to help hold things in when they are cooking.

Fold over sides, being careful not to create any gaping holes for the filling to fall out. Continue rolling to seal the top edge. The tighter you roll, the better. Repeat until filling is gone. You may freeze extra filling, if you have any.

To cook, you may either deep fry egg rolls for 3-4 minutes, or bake on a baking sheet lined with parchment paper or a silicone baking mat in a 400 degree oven. Lightly coat each roll with a little oil. Bake for 20-30 minutes until golden brown.

Serve Egg Rolls with sweet and sour sauce, plum sauce, or hot mustard. This recipe pairs perfectly with Egg Drop Soup, Crab Rangoon, Fried Rice, or any of your favorite stir-fry recipes.

This recipe makes about 31 rolls and will serve 8-10 people.

See more Asian Dishes Here. Browse Appetizers Here. 

Egg Rolls

Although this recipe calls for a bit of work, it is well worth the effort. Serve with Fried Rice or Egg Drop Soup. Yum!

5 from 1 vote

Print Rate

Course: Appetizer

Cuisine: Asian, Chinese

Keyword: Bulk Pork Sausage, Cabbage, Egg Roll Wraps

Prep Time: 40 minutes

Cook Time: 45 minutes

Cooling Time: 20 minutes

Total Time: 1 hour 45 minutes

Servings: 21 egg rolls

Equipment

Cuisinart Food Processor

Dutch Oven

Wire Strainer

Candy Thermometer

Ingredients

• 1 pound bulk sausage
• 2 cups shredded cabbage
• 2 medium carrots peeled and shredded
• 1 cup bamboo shoots diced
• 1/2 cup water chestnuts chopped
• 1/3 cup mushrooms chopped
• 2 tablespoons water
• 1 tablespoon minced garlic
• 1 tablespoon dry sherry
• 1 tablespoon soy sauce reduced sodium
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon freshly ground black pepper
• 1 package egg roll wraps 21 slices
• 1/2 cup water
• 2 tablespoons cornstarch

Instructions

• In large skillet, brown sausage until fully cooked.
• Shred cabbage and carrots with a food processor or box grater. Dice and chop bamboo shoots, water chestnuts, and mushrooms.
• Add cabbage and carrots to the cooked sausage. Saute until cabbage is tender. Add bamboo shoots, water chestnuts, mushrooms, garlic, dry sherry, soy sauce, salt, sugar, ginger, and pepper. Cook for 5-10 minutes. Allow to cool for at least 20 minutes.
• In a small bowl, stir together cornstarch and water to use as a sealant.
• To prepare egg rolls, add about 3 tablespoons filling to each egg roll wrap. Coat edges of wrap with cornstarch mixture and roll halfway, from corner to corner.
• Fold over sides, being careful not to create any gaping holes for the filling to fall out. The tighter you roll, the better. Repeat until filling is gone. You may freeze extra filling, if you have any.
• To cook, you may either deep fry egg rolls for 3-4 minutes, or bake in 400 degree oven, lightly coating each roll with a little oil. Bake for 20-30 minutes until golden brown.
• Serve with sweet and sour sauce, plum sauce, or hot mustard. Serves 8-10.

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