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
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
- 1 small-med head of green cabbage-finely shredded
- 1 lb breakfast sausage-cooked and drained
- 3 tablespoons white vinegar
- 1 package egg roll wraps
- In a large bowl mix cabbage, sausage and vinegar until well combined
- Place 2 large spoonfuls of mixture in center of egg roll wrapper and wrap following directions on package
- Line a baking sheet with parchment or waxed paper
- Place prepared egg rolls on baking sheet and freeze for 30 min to 1 hr
- In a deep fryer, heat oil to 400 degrees
- Fry 2-3 at a time until until golden brown and crispy
- Remove from oil and drain
- Keep warm in 200 degree oven until all egg rolls are done
- After egg rolls are frozen they can be kept in a freezer bag several weeks until ready to use. DO NOT thaw before cooking.