This recipe was amazing! A friend of mine made this for me for dinner when I came to visit! The egg rolls rocked, and she made a cranberry dipping sauce that really was the icing on the cake! A++++
Easy Egg Rolls
More From Southern Living
Stand: 30 Minutes
Fry: 3 Minutes
- 1 pound hot ground pork sausage
- 1 1/2 tablespoons grated fresh ginger
- 2 garlic cloves, pressed
- 1 (10-oz.) bag shredded coleslaw mix
- 1 (16-oz.) package egg roll wrappers
- Vegetable oil
- Dipping sauce (optional)
- 1. Cook sausage in a large nonstick skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain excess grease, and pat dry with paper towels, if necessary. Return sausage to skillet. Stir in ginger and garlic; cook 1 minute. Add coleslaw mix, and cook, stirring occasionally, 3 minutes or until coleslaw mix is tender; let stand 30 minutes.
- 2. Spoon 1/4 cup sausage mixture in center of each egg roll wrapper. Fold top corner of each wrapper over filling; fold left and right corners over filling. Lightly brush remaining corner with water; tightly roll filled end toward remaining corner, and gently press to seal.
- 3. Pour vegetable oil to a depth of 2 inches into a wok or Dutch oven; heat to 375°. Fry, in batches, 2 to 3 minutes or until golden, turning once; drain on paper towels. Serve with dipping sauce, if desired.
- Note: Egg rolls can be assembled up to a day ahead. Place them in a single layer on a baking sheet, cover tightly with plastic wrap, and chill. Fry according to recipe instructions. Don't fry them ahead of time or fry and freeze. We weren't happy with the results.
Only you will be able to view, print, and edit this note.Add Note