Growing up, I thought egg rolls only came from Chinese takeout places. My mom never made them at home – she’d just dial up our local spot whenever we got a craving. The first time I saw someone making them from scratch, I was honestly intimidated by all that wrapper-folding business.
But here’s the thing – homemade egg rolls are actually pretty simple once you get the hang of it. And using pork sausage instead of plain ground pork? That’s my little shortcut to getting really flavorful filling without having to measure out a bunch of different seasonings. Trust me, it’s the kind of cooking hack that makes you wonder why you didn’t think of it sooner.
Why You’ll Love These Pork Egg Rolls
- Quick preparation – These homemade egg rolls come together in just 30-45 minutes, making them perfect for when you’re craving takeout but want something fresh and hot from your own kitchen.
- Simple ingredients – You’ll find most of these ingredients at your regular grocery store, and using pre-shredded coleslaw mix saves tons of prep time.
- Customizable filling – The basic recipe is delicious as is, but you can easily adjust the vegetables or spice level to match your taste preferences.
- Make-ahead friendly – You can prep these egg rolls in advance and freeze them uncooked, then fry them straight from frozen whenever you need a quick appetizer or snack.
What Kind of Ground Pork Sausage Should I Use?
Regular breakfast-style ground pork sausage works great in egg rolls, but you’ve got options here. Plain ground pork sausage (not in casings) gives you the most control over the seasoning, while Italian sausage can add an interesting twist to the traditional Asian flavors. If you’re using breakfast sausage, go for the regular rather than maple-flavored variety, since the sweetness might clash with the other ingredients. Just make sure to drain off any excess fat after cooking to keep your egg rolls from getting greasy. And here’s a helpful tip – break up the sausage into small crumbles while cooking for the best texture in your rolls.
Options for Substitutions
This egg roll recipe is pretty adaptable and you can switch things up based on what you have in your kitchen:
- Ground pork sausage: You can swap the pork sausage with ground chicken, turkey, or even crumbled firm tofu for a vegetarian version. If using tofu, press it well and crumble finely.
- Coleslaw blend: No pre-shredded mix? Simply shred fresh cabbage and carrots yourself. You can also use broccoli slaw or just shredded cabbage if that’s what you have.
- Green bell pepper: Any color bell pepper works fine here, or you can use finely diced celery for a different crunch.
- Egg roll wrappers: These are pretty essential for egg rolls, but you can use spring roll wrappers in a pinch. Just note that the texture will be different and they might be more fragile.
- Sweet-and-sour sauce: Try other dipping options like duck sauce, plum sauce, hoisin sauce, or even sweet chili sauce. Each brings its own tasty twist to the dish.
- Frying oil: Any neutral oil with a high smoke point works well – try vegetable, canola, or peanut oil. You can also air fry these at 375°F for 12-15 minutes, turning halfway through.
Watch Out for These Mistakes While Cooking
The biggest challenge when making egg rolls is dealing with wrapper issues – make sure to keep the unused wrappers covered with a damp paper towel while working, as they dry out quickly and become brittle and unusable. Another common mistake is overfilling the wrappers, which can cause them to burst during frying – stick to about 2-3 tablespoons of filling per roll and leave enough space to seal the edges properly. When it comes to frying, maintaining the right oil temperature (around 350°F) is crucial – too hot and your egg rolls will burn on the outside while staying raw inside, too cool and they’ll become greasy and soggy. For extra crispy results, make sure to drain your cooked vegetables well before mixing with the pork, as excess moisture can make your egg rolls soft, and always place fried egg rolls on a paper towel-lined plate to absorb any extra oil.
What to Serve With Egg Rolls?
These crispy pork sausage egg rolls make a fantastic appetizer, but they can easily become a complete meal with the right sides! A simple bowl of steamed rice makes the perfect base, while a quick stir-fry of broccoli or snap peas adds a fresh veggie element to balance out the fried egg rolls. I love setting up a dipping station with not just sweet-and-sour sauce, but also some spicy mustard, hoisin sauce, or chili sauce so everyone can mix and match their favorites. For a fun takeout-style dinner at home, serve these alongside some hot and sour soup or a crunchy Asian-inspired slaw dressed with sesame oil and rice vinegar.
Storage Instructions
Keep Fresh: Once your egg rolls have cooled down completely, place them in an airtight container lined with paper towels to absorb any excess oil. They’ll stay good in the fridge for up to 3 days, though they’re most crispy when eaten fresh!
Freeze: These egg rolls are perfect for making ahead and freezing! After cooking, let them cool completely, then place them in a freezer bag with parchment paper between layers to prevent sticking. They’ll keep well for up to 3 months in the freezer. You can even freeze them uncooked – just place the assembled rolls on a baking sheet, freeze until solid, then transfer to a freezer bag.
Crisp Up: To get that crispy texture back, pop refrigerated egg rolls in a 350°F oven for about 10-15 minutes. If they’re frozen, no need to thaw – just add an extra 5-10 minutes to the heating time. You can also give them a quick zap in the air fryer at 350°F for 3-4 minutes for that perfect crunch!
| Preparation Time | 20-30 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 40-50 g
- Fat: 70-80 g
- Carbohydrates: 100-110 g
Ingredients
- 1/2 pound ground pork sausage
- 1/4 cup diced green bell pepper
- 2 tablespoons and 1-1/2 teaspoons diced onion
- 1/2 teaspoon finely chopped garlic
- 3-3/4 cups pre-shredded coleslaw blend
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 16 wrappers for egg rolls
- Oil for deep frying
- Sweet-and-sour sauce for dipping
Step 1: Cook the Sausage and Vegetables
In a large skillet over medium heat, cook the sausage, green pepper, and onion together until the sausage is no longer pink.
Add the garlic and cook for an additional minute to let the flavors meld.
Once cooked, drain any excess fat from the skillet.
Step 2: Prepare the Sausage Mixture
In a large bowl, combine the coleslaw, a pinch of pepper, and a pinch of salt.
Stir in the sausage mixture from the skillet, ensuring everything is well mixed and evenly coated.
Step 3: Assemble the Egg Rolls
Place a quarter cupful of the sausage mixture in the center of an egg roll wrapper.
Keep the remaining wrappers covered with a damp paper towel to prevent them from drying out.
Fold the bottom corner over the filling, then fold the sides toward the center over the filling.
Moisten the remaining corner with water and roll up tightly to seal the egg roll.
Repeat the process with the rest of the wrappers and filling.
Step 4: Fry the Egg Rolls
In an electric skillet or deep-fat fryer, heat 1 inch of oil to 375°F.
Carefully add the egg rolls, a few at a time, and fry them for 2-3 minutes on each side, or until they are golden brown.
Once cooked, remove the egg rolls from the oil and drain them on paper towels to remove any excess oil.
Step 5: Serve and Enjoy
Serve the freshly fried egg rolls with sweet-and-sour sauce on the side for dipping.
Enjoy your crispy, flavorful homemade egg rolls!