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Amazing Egg Rolls

Crispy, crunchy egg rolls filled with savory sausage and fresh coleslaw, perfect for a quick weeknight dinner or party appetizer.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 35 minutes
Servings: 8 egg rolls
Course: Appetizer, Main Course
Cuisine: Asian, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 lb Sausage sweet or spicy, your choice
  • 4 cups Coleslaw mix shredded for quick cook
  • 2-3 tbsp Soy sauce adds salty depth
  • 2 cloves Garlic, minced fresh garlic = bigger flavor
  • 1 tsp Ginger, grated bright, warm lift
Egg Roll Wrappers
  • Egg roll wrappers keep them chilled
For Frying
  • Vegetable oil for frying, neutral with high smoke point

Method
 

Preparation
  1. 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.
  2. Add the minced garlic and grated ginger; stir for 30 seconds until fragrant.
  3. 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.
  4. 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.
Cooking
  1. 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.
  2. Fry the egg rolls a few at a time, turning so all sides get gold-brown and crisp, about 3–4 minutes total.
  3. Drain on paper towels and rest for 2 minutes before serving.

Notes

Time-saver: Brown sausage the day before for faster assembly. Common mistake: Overfilling wrappers can cause them to burst; use less filling. Variation: Add chili paste for heat or fold in chopped green onions.