Best 5 Sausage Egg Rolls Recipes

SAUSAGE EGG ROLLS

Steps:

• In a large skillet, cook the sausage, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. In a large bowl, combine the coleslaw, pepper and salt; stir in sausage mixture. , Place 1/4 cupful of sausage mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat, In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with sweet-and-sour sauce.

SAUSAGE ROLLS

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onions and cook until soft and translucent, 5 minutes. Add the garlic and cook for another 2 minutes. Set aside to cool.
• In a small bowl whisk together the egg and milk. Line a baking sheet with parchment paper.
• In a large bowl combine the pork, potato, breadcrumbs, nutmeg, thyme and the cooled onion-garlic mixture. Sprinkle with salt and pepper. Gently mix until combined. Cover and refrigerate while you roll out the puff pastry.
• Unfold the sheet of puff pastry on a floured work surface. With a rolling pin, roll into a 12-inch square about 1/8-inch thick. With a pizza cutter or knife, cut into four 3-by-12-inch strips. Set the strips on the prepared baking sheet and store in the refrigerator while you proceed.
• Place one of the pastry strips lengthwise in front of you. Divide the pork filling into four equal portions. Form one of the portions into a long, tubular shape and place it on the puff pastry so it reaches from long end to long end. Brush the long side of the puff pastry furthest from you with some egg wash. Roll up the puff pasty away from you and around the pork filling to create a 12-inch-long log. Pinch the seams together and transfer, seam-side down, to the baking sheet. Repeat with the remaining pastry strips and filling. Freeze for 30 minutes to chill before baking.
• Preheat the oven to 400 degrees F.
• Slice each log into six equal portions so that you have 24 rolls in total. Place the rolls on the baking sheet and brush with egg wash. Bake until golden brown, 30 minutes. Let cool for about 10 minutes before serving.

SAUSAGE EGG ROLL IN BOWL

Steps:

• Heat a large skillet over medium-high heat. Cook and stir pork sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix, carrots, green onions, garlic, soy sauce, and sesame oil. Cook and stir until tender, 7 to 10 minutes. Add ginger and sunflower seeds; stir to combine.

SAUSAGE ROLLS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Place pie crust dough onto a flat surface. Spread them generously with mustard. Spread 1/2 pound of sausage onto each pie crust. Flatten the sausage down with a spatula. Roll the pie crust mixture up like a jelly roll. Slice the roll into 1/2-inch circular pieces.
• Bake for 18 minutes or until sausage is cooked.

EGG ROLLS

Steps:

• In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Cook and stir until cabbage is crisp-tender. , Position an egg roll wrapper with one point toward you. Place about 1/4 cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sweet-and-sour sauce.