Egg Rolls

Egg Rolls created by lilsweetie

These are so good and easy. I have "whipped" them up for over 30 years.

Ready In:
49mins
Yields:
Units:

ingredients

directions

  • brown sausage.
  • lay cabbage on top and let steam for a few minutes with lid on pan.
  • drain.
  • drain veggies and add to this mixture.
  • Cool mixture.
  • add spices (abt 1 tsp each).
  • lay egg roll wrapper so it is in diamond shape.
  • spoon about a heaping tblspoon in center.
  • with wet finger, wet the two"top edges" of diamond shape.
  • fold up the bottom side.
  • fold one side of wrapper over, then the other side.
  • "roll"the wrapper from the bottom up.
  • The wet edges will seal wrapper.
  • Deep fry until golden brown.
  • Serve with hot mustard or sweet and sour sauces.
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RECIPE MADE WITH LOVE BY

@Lali8752
Contributor
@Lali8752
Contributor
"These are so good and easy. I have "whipped" them up for over 30 years."

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  1. Marsha D.
    I've made egg rolls before but this recipe is the BEST! I did add few things. I used ground beef in place of the sausage I added minced garlic and about 2Tbs chopped green bell pepper. Also sprinkled alittle McCormick's grill mate Montreal Steak seasoning and about a Tbs of Soy Sauce. Followed the recipe for the directions and deep fried them in my deep fryer about 4 minutes, turning roll half way. They were fabulous!! I also used my recipe for shrimp sauce to dip them in. Thanks for sharing this delicious recipe!
  2. lilsweetie
    Egg Rolls Created by lilsweetie
  3. mommyoffour
    Very good , yummmy I loved these. I will make again and again as we loved these. Thank you for sharing this recipe with us, its so simple to prepare.
  4. PharmDoni
    These were great. My husband thought I had brought them from the store. I used ground beef instead of sausage, but will try sausage next time for greater flavor.
  5. PharmDoni
    These were great. My husband thought I had brought them from the store. I used ground beef instead of sausage, but will try sausage next time for greater flavor.
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