Egg Rolls

My sister’s in town this week from Idaho and what better way to celebrate her being here than to make some delicious dinners! This egg roll recipe has been in my family for a while, and it’s a crowd-pleaser. It was my go to meal in college when cooking for a big group of people and it was the one meal that never had leftovers!


2 – 3 cups shredded cabbage {I usually use half of a cabbage}
1 carrot shredded
3 white mushrooms or 3 celery stalks chopped small
1/2 of a roll of Jimmy Dean Premium Pork Regular Sausage {substitute: 1 cup of any other type of ground sausage}
1 egg
2 teaspoons of garlic powder
1 – 1.5 cups of oil*
1 package of egg roll wrappers
2 tablespoons of water in small bowl


*The amount of oil depends on the type of pan you use. I don’t like to deep fry my egg rolls, so I use a fry pan. I make sure that the bottom of the pan is coated and about one inch deep.


1. Cook sausage in small fry pan, break up into small pieces and set aside to cool
2. Combine shredded cabbage, carrot, mushrooms or celery, and sausage in one large bowl
3. Add egg and garlic powder to bowl and mix ingredients together
4.  Lay one egg roll wrapper with corner pointed towards you. Place 1/4 – 1/3 of vegetable and pork mix on to wrapper and fold corner closest to you over mixture. Fold side corners in towards center of wrapper and continue to roll. Dip your finger in the water and brush on final corner to seal


5. Place egg roll in heated oil, turning occasionally until golden brown {about 1 – 2 minutes for each side}
6. Remove from oil and place on paper towel to drain excess oil




2 responses to “Egg Rolls

  1. Wow Em. These look great. They look as good on the blog as they do in real life. Keep it up Em!

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