Sausage Egg Rolls with Homemade Sweet and Sour Sauce
User Reviews
5
Sausage Egg Rolls with Homemade Sweet and Sour Sauce
Description
The filling starts with browning ground pork sausage, which is drained to remove excess fat. Garlic and ginger are sautéed in oil before teriyaki and soy sauce are added to create a flavorful base. Mixed with broccoli slaw, bean sprouts, and bamboo shoots, the filling is cooked just until the vegetables retain some crunchiness. This mixture is spooned onto egg roll wrappers and rolled tightly, sealed with water.
Egg rolls are deep-fried in hot oil until golden and crispy. They are drained and served warm with a homemade sweet and sour sauce that combines brown sugar, corn starch, chicken bouillon, red wine vinegar, corn syrup, soy sauce, fresh ginger, crushed pineapple (with juice), and optional red pepper flakes for heat.
This recipe can be prepped ahead and frozen, then fried from frozen to maintain crispness. It makes a flavorful appetizer or main dish with a satisfying contrast between crunchy wrappers and savory, juicy filling.
Proper sealing prevents filling from leaking during frying and ensures a crispy texture. The sauce consistency is adjusted with pineapple juice to a gravy-like texture that complements the egg rolls well.
Ingredients
- 2 pounds ground pork sausage
- 1 bag broccoli slaw it should have long thin slices of carrots, broccoli, and cabbage
- 3/4 cup bean sprouts fresh
- 1 can bamboo shoots
- 1 Tablespoon vegetable oil
- 1 Tablespoon garlic minced
- 1 teaspoon ginger fresh
- 1/4 cup teriyaki sauce
- 1/8 cup soy sauce
- 8 egg roll wrappers
- vegetable oil for frying
Sweet and Sour Sauce
- 1/2 cup brown sugar packed
- 3 Tablespoons corn starch
- 1 teaspoon chicken bouillon
- 1/3 cup red wine vinegar
- 3 Tablespoons corn syrup
- 3 Tablespoons soy sauce
- 1 teaspoon ginger
- 1/2 cup pineapple crushed, with juice
- 1/2 teaspoon red pepper flakes optional- only if you like it spicy!
Instructions
- Thoroughly brown the ground sausage, then pour it out onto a plate lined with paper towels to catch the excess grease.
- In a large skillet, lightly brown the garlic and ginger in oil. Then stir in the teriyaki and soy sauce. Add the broccoli slaw, bean sprouts, and bamboo shoots and cook over medium heat until veggies are cooked through but still have some crunch to them. Stir in the cooked sausage.
- Put about 2 Tablespoons of mixture onto each egg roll wrapper and roll up according to package directions. After I am done wrapping, I like to brush a little water on the corner of the egg roll wrapper to help seal it in place. Place egg rolls into heated oil (about 375 degrees) and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or a rack. Serve with sweet and sour sauce.
Sweet and Sour Sauce
- Combine all ingredients in a saucepan and bring to a boil. Add a little more pineapple juice if necessary, you want a gravy-like consistency. Add a little red food coloring for color.
Notes
- Cooked egg rolls can be refrigerated in an airtight container for up to five to six days and reheated using microwave, stovetop, or oven to retain crispness.
- For make-ahead convenience, freeze prepared but uncooked egg rolls flat in airtight containers or ziplock bags; fry directly from frozen for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8egg rolls
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Calories | 544kcal | 27% |
| Carbohydrates | 41g | 14% |
| Protein | 23g | 46% |
| Fat | 33g | 51% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 83mg | 28% |
| Sodium | 1627mg | 68% |
| Potassium | 577mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 354IU | 7% |
| Vitamin C | 46mg | 51% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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