Homemade egg rolls are a favorite around here, when we go to dinner, egg rolls are one of my favorite things to order! Making egg rolls is so easy and everyone loves them!
What’s in an egg roll?
These egg rolls are filled with pork and vegetables and although the recipe does not require bean sprouts, sometimes I like to add them too!
Once rolled, they are fried until they are crispy and hot, but you can also bake them (however, you won’t get the same crispy crust as when you fry them).
You can make at least 12 egg rolls and possibly more. You may wonder where to buy egg roll wrappers, and the good news is that almost all grocery stores carry them. Check the produce area (near the tofu products) or the freezer. If you don’t see them, ask.
Most egg roll wrappers come in more than 12 per package – I only make as many as I can until the filling runs out!
How to make egg rolls
Egg rolls are so easy to make! For the traditional egg rolls, I simply cook the filling and add it to the egg roll wrapper. Roll, fry and enjoy!
While I add pork and vegetables, you can add any filling you want, including beef or preserving all the vegetables.
INGREDIENTS:
I bag the coleslaw mix
1 pound of pork sausage
2 cloves of garlic, minced (or garlic pwdr)
1 teaspoon of ground ginger
Salt to taste
1/4 cup chopped onion
Instructions:
Brown the sausage in a large pan and add the other ingredients just above. Cover and cook on the stove for about 5 min. in med. remove the cover, stir and taste. Finish to your taste/texture preference.