Chinese Egg Rolls
Serves: 24 egg rolls
  • 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
  • ¾ cup white sugar
  • ¼ cup brown sugar
  • ½ cup rice wine vinegar
  • ⅓ cup soy sauce
  • 2 tablespoons ketchup
  • ½ teaspoon red pepper flakes, optional
  • 3 tablespoons cornstarch
  1. In a medium bowl, combine sausage, cornstarch, 1 tablespoon soy sauce and rice wine vinegar, mix to combine. Let sit for 10 minutes.
  2. Heat a skillet or wok over medium-high heat and drizzle with about a tablespoon vegetable oil.
  3. Brown meat mixture until no pink remains.
  4. Stir in broccoli slaw and stir fry until softened.
  5. Stir in garlic and saute for 1 minute. Next stir in 1 tablespoon soy sauce and cook for an additional minute.
  6. Drain mixture very well, pressing out as much liquid as possible. Let cool to lukewarm.
  7. Gather egg roll wrappers, a small glass of water and the cooked filling.
  8. Scoop 1 heaping tablespoon of filling onto one egg roll wrapper and roll tightly.
  9. Dip a finger into the water and trace the end of the egg roll wrapper and roll to seal.
  10. 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.
  11. Fill a deep skillet with 4 cups of oil.
  12. Heat oil to 350 degrees.
  13. Fry egg rolls 3 or 4 at a time, turning occasionally, until golden brown, about 2 minutes.
  14. Drain on paper towels and serve warm with sweet and sour sauce.
  15. Sweet and Sour Sauce:
  16. 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.
Recipe by Jennifer Cooks at