egg rolls3

Homemade Egg Rolls

October 8, 2013Danita

 

egg rolls3

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 

egg roll ingredients

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

egg rolls - cabbage

Grate cabbage – I use a food processor

egg rolls - sausage

Cook and drain sausage 

Allow a few minutes for sausage to drain well and cool

egg rolls cabbage and sausage

Combine sausage and cabbage

Add vinegar and stir until well combined

egg rolls ready to wrap

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

Place egg roll wraps so that point is next to you

egg rolls wrapping

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

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

egg rolls wrapping3

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

egg rolls wrapping 4

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

egg rolls sealing

Roll filling toward top point.

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

egg rolls ready to fry

Finish rolling and press to seal

egg rolls freeze

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

egg rolls 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

egg rolls inside

Serve with soy sauce or sweet and sour 

egg rolls 2

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

 

Homemade Egg Rolls
Yields 20
Crispy egg rolls, just like the restaurant
Write a review
Print
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

 

 

 

13 Comments

  • Ellen Kramlich

    June 7, 2014 at 7:32 PM

    Hey Danita, I’ve been trying to remember how we used to make these. I’m glad you have them on your blog. I’m going to have to try them again soon.

  • Kerry C

    March 3, 2014 at 9:11 PM

    I have yet to try making egg rolls. I’m sure my husband would love it if I made these for him. He loves cabbage and sausage. And he does love egg rolls. Thanks for sharing at Saturday Dishes.

  • dianeroark

    March 2, 2014 at 1:42 PM

    You make these egg rolls look easy and delicious! Thank you so much for stopping by Saturday Dishes and linking up.
    Blessings,
    Diane Roark
    recipesforourdailybread com

  • jody53

    March 1, 2014 at 9:34 PM

    Hi! I’m glad I saw this on Saturday Dishes! I’ve thought about making these for a long time. Now I can! Thanks!

  • Kayla

    October 24, 2013 at 4:40 PM

    I just made these! && they are very delicious! && simple to make! The hardest part was chopping up the vegetables…I chose to do them by hand instead of a food processor ours is packed away with wedding stuff for when we move….If I wanted to warm these up the next day do you suggest putting them in the refrigerator or going ahead and freezing them?

    1. Danita

      October 24, 2013 at 10:22 PM

      Kayla, If you have already cooked them I would keep the in the frig. The best way to reheat is in the oven, they will re-crisp better than microwaving. If they are uncooked go ahead and freeze them and cook when you’re ready. Thanks so much for letting me know you tried them. Glad they turned out well. Have a great weekend.

  • Raquel

    October 13, 2013 at 6:05 PM

    Hi Stopping by from Marvelous Mondays! I want to make these and am pinning! Now I am hungry 🙂

  • Kristin @ Dizzy Busy and Hungry!

    October 11, 2013 at 7:06 PM

    Very simple recipe, looks delicious and easy to make!

    Thanks for sharing at Wine’d Down Wednesday. I am pinning this onto our new WDW Pinterest board. Hope to see you back again next week!

  • Heather @ French Press

    October 9, 2013 at 9:13 PM

    wow – they look amazing! something I have always wanted to try

  • Sharon

    October 9, 2013 at 5:47 PM

    I would love to try this! We normally have egg rolls when we go to the mall. However, if I can make them at home, I can cut down on the sodium included in those at the mall. Will have to look for the wraps to use. Will pin so I know where it is later.

  • Emily Thompson

    October 9, 2013 at 3:40 AM

    yum!!! those look really good. here in China, they don’t have good old egg rolls like in the USA :o) Seems like the springrolls are filled with not so great things…:o) Stopping by from Blog Boost to pin! Emily@nap-timecreations

  • Shauna – The Best Blog Recipess

    October 9, 2013 at 12:51 AM

    I’m sorry to say that I’ve never made homemade egg rolls before… but this looks easy and do-able! Thanks for sharing! Pinned 🙂

    Shauna @ The Best Blog Recipes

  • Team Southerland

    October 8, 2013 at 9:42 AM

    That doesn’t look hard. I always thought egg rolls were hard.

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Previous Post Next Post