Best Egg Rolls Recipe

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These egg rolls are better than Chinese takeout and easier than you think. Inside the crunchy wrapper is bursting with Asian flavor and crisp tender vegetables.
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  • 1/2 pound ground pork sausage
  • 4 cups cabbage, chopped
  • 1 carrot, shredded
  • 1 cup mushrooms, chopped (optional)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 3 tablespoons soy sauce
  • 1 package egg roll wrappers
  • 1/4 cup cold water
  • 1 tablespoon cornstarch
30 mins
5 mins
35 mins
Cook pork sausage until no longer pink; drain and set aside.

Stir fry vegetables, garlic and ginger with sesame oil just until tender. Remove from heat and add pork sausage and soy sauce.

In a small bowl, combine water and cornstarch. Mix well.

Lay out one egg roll wrap with a corner pointed toward you. Place about 1/4 cup of filling on egg roll wrap and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of cornstarch mixture on the final corner to help seal the egg roll. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack, then they are ready to enjoy!

NOTE: These egg rolls could also be baked in a 450 degree F oven for 20 minutes. Spray with cooking spray before putting in the oven fro a crispy wrapper.

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Best Egg Rolls Recipe Reviews

best egg rolls

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
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Swanny User
Rating of 5 out of 5.0 stars
Reviewed By
"Great flavor on these. I stuffed them pretty full so I only got 8 egg rolls, but they were great. I also baked them instead of frying them just to make them a little healthier. I didn't even need a sauce to dip them in!"
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