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Egg Rolls

Although this recipe calls for a bit of work, it is well worth the effort. Serve with Fried Rice or Egg Drop Soup. Yum! 

1 pound bulk sausage
2 cups shredded cabbage
2 carrots, peeled and shredded
1 cup bamboo shoots, diced
1/2 cup water chestnuts, chopped
1/3 cup mushrooms, chopped
2 tablespoons chicken broth
1 tablespoon minced garlic
1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon ground ginger
1/2 teaspoon pepper
1 package egg roll wraps (21 slices) 


In large skillet, brown sausage until fully cooked. Add cabbage and carrots. Cook until cabbage is tender. Add bamboo shoots, water chestnuts, mushrooms, garlic, dry sherry, soy sauce, salt, sugar, ginger, and pepper. Cook for 5-10 minutes. Allow to cool.




To prepare egg rolls, add 3 tablespoons filling to each egg roll wrap. Coat edges of wrap with water and roll halfway, from corner to corner. 




Fold over sides, being careful not to create any gaping holes for the filling to fall out. The tighter you roll, the better. 




Repeat until filling is gone. To cook, you may either deep fry for 3-4 minutes, or bake in 400 degree oven, lightly coating each roll with a little oil. Bake for 20-30 minutes until golden brown. Serve with sweet and sour sauce, plum sauce, or hot mustard. Serves 8-10.
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