Chinese Egg Rolls

Earlier this week I posted a recipe for Hibachi Style Fried Rice and these Chinese Egg Rolls are the perfect addition to a make-at-home take-out style meal!

Egg rolls are surprisingly easy to make, so don’t worry about it if you’ve never made them before.  I buy egg roll wrappers in my grocery store’s produce department, and I take a shortcut with the vegetables by buying pre-shredded broccoli slaw.  I know that egg rolls typically have shredded cabbage in them, but in my experience the cabbage gets soggy and watery.  Broccoli slaw has julienned broccoli pieces, carrots and red cabbage, and I like the way it stands up to sautéing.  Another seemingly strange thing I use is breakfast sausage.  I know, weird, right?  Well, I use breakfast sausage in a lot of recipes where I want more flavor.  I like the highly seasoned sausage, I think it gives a bigger punch of flavor, especially in these delicious egg rolls.  In fact, they’re so hearty, you can just eat a few for a meal!

Give this easy recipe a try, and I’m betting you’ll not want to go back to take out!

Print Recipe

Chinese Egg Rolls

Servings: 24 egg rolls

Author: Jennifer Locklin

Ingredients

• 1 pound mild breakfast sausage
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 tablespoon rice wine vinegar
• 1 clove garlic minced
• 2 12 oz bags broccoli slaw
• 4 green onions thinly sliced
• 1 tablespoon soy sauce
• 2 16 oz pkgs egg roll wrappers
• 4 cups vegetable or peanut oil for frying
• 
  
• Sweet and Sour Sauce:
• 1 cup pineapple juice
• 3/4 cup white sugar
• 1/4 cup brown sugar
• 1/2 cup rice wine vinegar
• 1/3 cup soy sauce
• 2 tablespoons ketchup
• 1/2 teaspoon red pepper flakes optional
• 3 tablespoons cornstarch

Instructions

• In a medium bowl, combine sausage, cornstarch, 1 tablespoon soy sauce and rice wine vinegar, mix to combine. Let sit for 10 minutes.
• Heat a skillet or wok over medium-high heat and drizzle with about a tablespoon vegetable oil.
• Brown meat mixture until no pink remains.
• Stir in broccoli slaw and stir fry until softened.
• Stir in garlic and saute for 1 minute. Next stir in 1 tablespoon soy sauce and cook for an additional minute.
• Drain mixture very well, pressing out as much liquid as possible. Let cool to lukewarm.
• Gather egg roll wrappers, a small glass of water and the cooked filling.
• Scoop 1 heaping tablespoon of filling onto one egg roll wrapper and roll tightly.
• Dip a finger into the water and trace the end of the egg roll wrapper and roll to seal.
• Place rolls, seam side down, onto a plastic wrap-lined platter or baking sheet. Layer the uncooked egg rolls with plastic wrap between layers to prevent sticking and tearing.
• Fill a deep skillet with 4 cups of oil.
• Heat oil to 350 degrees.
• Fry egg rolls 3 or 4 at a time, turning occasionally, until golden brown, about 2 minutes.
• Drain on paper towels and serve warm with sweet and sour sauce.
• Sweet and Sour Sauce:
• Combine all ingredients in a medium saucepan and cook over medium heat until thickened like honey, about 3 to 5 minutes. Serve warm or cold. Cover and refrigerate for up to a week to store.