Sausage Egg Rolls

Brown Rice Tofu Stir Fry

Serve with soy sauce if desired.  We served this with Brown Rice and Tofu Stir Fry

Original recipe at Buns in My Oven


Sausage Egg Rolls


  • 1 pound pork breakfast sausage
  • 8 ounce bag coleslaw mix
  • 1 tablespoon finely chopped fresh ginger
  • 1 tablespoon finely chopped garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 16 egg roll wrappers
  • vegetable oil (for frying)


  1. In a skillet over medium heat, brown the sausage, breaking into into small pieces, and cook through. Drain the fat. I used a food processor to further break up clumps – just a few pulses.
  2. In a large mixing bowl, add the sausage, coleslaw mix, ginger, garlic, salt, and pepper and stir to combine.
  3. If you are using a mini-fryer, add oil and allow to heat to 375, otherwise use a deep pot – add 2-3 inches of oil and using a thermometer, heat to 375 degrees.
  4. Take around 1/4 cup of the sausage mixture into an egg roll wrapper. Fold in each side and then roll up tightly. Use your finger in a small glass of water to brush on the pastry just before you close the roll – this makes the pastry stick together. Roll all of your eggrolls while oil is heating, then set aside.
  5. Fry egg rolls, a few at a time, cooking around 2 minutes before flipping and cooking another 1-2 minutes or until golden brown.
  6. Drain a paper towel lined cookie sheet.

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