0 from 24 votes
Pork and Sauerkraut Egg Rolls
Your new favorite fried appetizer, kielbasa and sauerkraut with potatoes and cheese wrapped in an egg rolls wrapper, fried + dipped in mustard aioli sauce!
Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings: 12
Calories: 533 kcal
Course:
Appetizer , Snacks
Cuisine:
German
Ingredients
- 12 large egg roll wrappers
- 2 cups pork and sauerkraut , cold and coarsely chopped
- 1 cup cheddar cheese , shredded
- 2 quarts peanut oil
- 1 egg , lightly beaten
- Mustard Aioli Sauce , for dipping
Instructions
- Place all of the ingredients around a work space, like a cutting board or plate.
- Baste the edges of a large egg roll wrapper with the egg. Fill with about 2 tablespoons cold and chopped pork and sauerkraut mixture and 1 tablespoon of cheese.
- Fold over one edge, then the sides to look like an open envelope. Roll into an egg roll. Don't wrap it too tonight, you need a little room for expansion while frying.
- Continue with the remaining egg roll wrappers.
- Place the completed rolls onto parchment or wax paper and into a container to freeze. You can also use a baking sheet if you plan to fry them later that day. Avoid the rolls touching because they will stick.
- Freeze the egg rolls for a minimum of 1 hour, but up to 6 months.
- When ready to fry, heat the oil in a large, high-sided Dutch oven or pot. Using thermometer, make sure oil is 325°F.
- Place 3-4 egg rolls (depends on size of your cooking vessel) into the hot oil, making sure to not crowd the pan. Fry for 1-2 minutes on each side or until lightly browned, but before the cheese melts and starts to escape.
- Remove to a wire rack set over a baking sheet or a paper towel lined baking sheet. Place in a warm oven until the other batches are completed.
- Repeat with remaining egg rolls. Serve immediately with mustard aioli dipping sauce.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Cup of Yum
Notes
- Like most fried foods, they are best eaten freshly fried. You can, however, assemble and freeze all the pieces so they are all ready to go when you want to serve.
- You can also freeze them indefinitely after rolled. I might have a batch in my freezer right now just waiting for a rainy day lunch.
- After they are fried, you can reheat them in the oven for about 5 minutes at 350. Again, you run the risk of the cheese escaping, so don’t let them stay in there too long.
- Refrying is also an option, just heat up oil like you did the first time and plop them in for just 20-30 seconds on each side. Enough to warm them up, but not cook further.
Nutrition Information
Calories
533kcal
(27%)
Carbohydrates
8g
(3%)
Protein
11g
(22%)
Fat
51g
(78%)
Saturated Fat
12g
(60%)
Cholesterol
53mg
(18%)
Sodium
160mg
(7%)
Potassium
138mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
114IU
(2%)
Vitamin C
1mg
(1%)
Calcium
82mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 533
% Daily Value*
| Calories | 533kcal | 27% |
| Carbohydrates | 8g | 3% |
| Protein | 11g | 22% |
| Fat | 51g | 78% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 53mg | 18% |
| Sodium | 160mg | 7% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.