Homemade Egg Rolls

Growing up we didn’t eat a lot of “international” type foods.  We did frequent the local Mexican restaurant, but it was a real treat if we went to have Chinese food.  I always enjoyed the egg rolls, but since this was before the days of “fast food” Chinese, I didn’t get them very often.  

It wasn’t until I was living in my first apartment with three room mates, all from different parts of the country that I learned how to make egg rolls.  Interestingly enough it was our room mate from Minnesota that brought this recipe with her.  I’m not sure I even knew you could buy egg roll wraps in the grocery store. 

I made them for years before learning the “trick” to frying without having them burst open.  Freeze them before frying!

Here’s the Recipe:

(printable recipe card below)

1 package egg roll wraps – found in the produce section of the grocery store

1 small head cabbage (regular green)

1 package breakfast sausage – 1 lb

3 tablespoons white vinegar

Deep fryer 

One head of cabbage (small-med) and 1 lb of sausage should be almost exactly enough for 1 package of wraps – about 20

Grate cabbage – I use a food processor

Cook and drain sausage 

Allow a few minutes for sausage to drain well and cool

Combine sausage and cabbage

Add vinegar and stir until well combined

Have a small bowl of water nearby to help seal egg rolls

Place egg roll wraps so that point is next to you

In the center of the wrapper, place about 2 large spoonfuls of cabbage mixture

Don’t over fill, it will cause wrapper to tear.  

Fold bottom corner of wrapper up and over filling, tuck slightly

Next, fold in the two side “points” of the wrapper.  It will look like and envelope.  

Roll filling toward top point.

With the tip of your finger damp, moisten the top corner and edges of wrapper.

Finish rolling and press to seal

Place in a single layer on a baking sheet that will fit into the freezer.

Lining the pan with parchment or waxed paper would be a good idea

After egg rolls are frozen (about 1 hr) they can be fried or kept frozen (stored in a freezer bag) to be used later

If using previously frozen egg rolls, DO NOT thaw before frying

Heat oil in a deep fryer to 400 degrees

Fry 2 or 3 at a time.  You may have to flip them to make sure all sides get done.

When golden brown on all sides, remove from oil and drain

Keep egg rolls in warm oven (200) until all are fried

Serve with soy sauce or sweet and sour 

The “rolling” instructions are also on the back of the egg roll wrapper package

Homemade Egg Rolls

2013-10-08 00:19:39

Yields 20

Crispy egg rolls, just like the restaurant

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Prep Time

30 min

Cook Time

30 min

Prep Time

30 min

Cook Time

30 min

Ingredients

1. 1 small-med head of green cabbage-finely shredded
2. 1 lb breakfast sausage-cooked and drained
3. 3 tablespoons white vinegar
4. 1 package egg roll wraps

Instructions

1. In a large bowl mix cabbage, sausage and vinegar until well combined
2. Place 2 large spoonfuls of mixture in center of egg roll wrapper and wrap following directions on package
3. Line a baking sheet with parchment or waxed paper
4. Place prepared egg rolls on baking sheet and freeze for 30 min to 1 hr
5. In a deep fryer, heat oil to 400 degrees
6. Fry 2-3 at a time until until golden brown and crispy
7. Remove from oil and drain
8. Keep warm in 200 degree oven until all egg rolls are done

Notes

1. After egg rolls are frozen they can be kept in a freezer bag several weeks until ready to use. DO NOT thaw before cooking.

O Taste and See https://otasteandseeblog.com/

This post linked with Kitchen Meets Girls, Sew Crafty Angel, Dizzy Busy and Hungry, This Mommas Ramblings and Twinkling Trees