Introduction
The kitchen smelled like browned sausage and warm oil as I folded my first wrapper; the sizzle pulled the rest of the evening together. Right away I knew these Amazing Egg Rolls would be a keeper. This always takes me back to Sunday dinners. First, I like to set up a little assembly line — wrapper, filling, water for sealing — and then I let the rhythm do the rest. For another easy hand-held breakfast idea, try this crescent-roll egg breakfast if you’re in a hurry.
Why You’ll Love This
- Quick to make on a weeknight; stuffing cooks fast.
- Crunchy outside and juicy inside — always satisfying.
- Budget-friendly: simple pantry staples.
- Kid-approved and great for dipping.
Quick Recipe Snapshot
- Servings: 6–8 egg rolls (about 2 per person)
- Prep time: 20 minutes
- Cook time: 10–12 minutes (frying)
- Total time: 35 minutes
- Skill level: Easy
- Taste: savory + crispy
This recipe builds confidence. Follow the cues and you’ll get steady results.
Ingredients You’ll Need
- Egg roll wrappers — keep them chilled
- Sausage (1 lb) — sweet or spicy, your choice
- Coleslaw mix (about 4 cups) — shredded for quick cook
- Soy sauce (2–3 tbsp) — adds salty depth
- Garlic (2 cloves, minced) — fresh garlic = bigger flavor
- Ginger (1 tsp, grated) — bright, warm lift
- Vegetable oil (for frying) — neutral with high smoke point
How to Make It
- First, brown the sausage in a wide pan over medium-high heat until crisp bits appear and it smells toasty. Drain excess fat if there’s a lot.
- Then add the minced garlic and grated ginger; stir 30 seconds until fragrant. You should smell the garlic right away.
- Next toss in the coleslaw mix and a splash of soy sauce; stir-fry for 3–5 minutes until the cabbage wilts and the mixture looks glossy. It should be juicy but not soupy.
- Meanwhile, lay out one egg roll wrapper at a time and spoon 2–3 tablespoons of filling near the bottom corner. Fold the bottom up, fold in the sides, then roll and seal with a dab of water. The wrapper should close tightly.
- Heat vegetable oil to about 350°F (175°C) in a deep fryer or a deep skillet; test with a small piece of wrapper — it should bubble and brown gently.
- Finally, fry the egg rolls a few at a time, turning so all sides get gold-brown and crisp, about 3–4 minutes total. Drain on paper towels and rest 2 minutes before serving. For another crunchy idea, read a quick twist on hand-held rolls at this simple roll-up recipe.
Kitchen Tips (From My Kitchen)
- Time-saver: Brown sausage the day before and keep it refrigerated for a faster assembly.
- Common mistake + fix: Overfill wrappers and they’ll burst; use less filling and press out excess moisture.
- Simple variation: Add a teaspoon of chili paste to the filling for heat, or fold in chopped green onions.
Serving Ideas
- Weeknight dinner: Serve with steamed rice and a simple cucumber salad.
- Party finger food: Trim ends slightly and cut in half for bite-sized appetizers.
- Brunch twist: Serve with a runny fried egg on the side.
- Garnish with sesame seeds, sliced green onion, and extra soy sauce for dipping. For a lighter option, make a dipping yogurt-sesame sauce and try a fast handheld pairing with a morning roll idea.
Storing & Leftovers
- Fridge: Keep cooked egg rolls in an airtight container up to 3 days.
- Freezer: Flash-freeze on a tray, then bag for up to 2 months; fry from frozen.
- Reheat: Bake at 400°F (200°C) for 8–10 minutes to keep them crisp.
Leftover idea: Chop and toss the filling into fried rice or a crunchy salad bowl.
Amazing Egg Rolls
Ingredients
Method
- Brown the sausage in a wide pan over medium-high heat until crisp bits appear and it smells toasty. Drain excess fat if there’s a lot.
- Add the minced garlic and grated ginger; stir for 30 seconds until fragrant.
- Toss in the coleslaw mix and a splash of soy sauce; stir-fry for 3–5 minutes until the cabbage wilts and the mixture looks glossy but not soupy.
- Lay out one egg roll wrapper at a time and spoon 2–3 tablespoons of filling near the bottom corner. Fold the bottom up, fold in the sides, then roll and seal with a dab of water.
- Heat vegetable oil to about 350°F (175°C) in a deep fryer or a deep skillet; test with a small piece of wrapper — it should bubble and brown gently.
- Fry the egg rolls a few at a time, turning so all sides get gold-brown and crisp, about 3–4 minutes total.
- Drain on paper towels and rest for 2 minutes before serving.
Notes
FAQs
Q: Can I make these ahead?
A: Yes — you can assemble and refrigerate for a few hours. Fry just before serving for best crispness. For a quick prep trick, see a similar make-ahead idea at the quick roll-up guide.
Q: What can I substitute for sausage?
A: Use ground pork, turkey, or a plant-based crumble. Adjust seasoning and drain extra fat.
Q: How do I know the egg rolls are done?
A: Look for even golden-brown color and a firm crispy shell; filling should be hot and steaming when cut.
Final Thoughts
I love how these come together — fast in the pan, comforting on the plate, and easy to tweak. Try this version and make it your own with heat or herbs; then sit back and listen for the satisfying crunch. Amazing Egg Rolls
Conclusion
For a classic homemade take, I like the step-by-step visuals at Homemade Egg Rolls – Dinner at the Zoo, and for a video-led approach try the detailed guide at Egg Roll Recipe – How to Make Egg Rolls (VIDEO).
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