Pork Egg Rolls

Debbie Gurley


Very good by themselves or with Asian Food of your choice. Serve with Plum Preserve Sweet & Sour Sauce listed in my recipes.

★★★★★ 1 vote
25 Min
1 Hr


1 pkg
(16-ounce) package jimmy dean extra mild pork sausage
2 pkg
shredded coleslaw mix 16 oz
3 Tbsp
minced fresh ginger
3 Tbsp
minced garlic
1 Tbsp
1 tsp
5 spice powder
1 tsp
egg roll wrappers
vegetable oil for deep frying
beaten egg, set aside for sealing wrap


1Cook sausage in a large skillet over medium-high heat about 10 minutes, stirring until sausage crumbles and is no longer pink. Spoon sausage into a colander, and let drain. Cool sausage 15 minutes.
2Stir together sausage, coleslaw mix, ginger, garlic, 5 spice powder and salt & pepper.
Brush water around outer edge of each egg roll wrapper. Spoon 1/3 cup sausage mixture in center of each egg roll wrapper. Fold bottom corner over filling, tucking tip of corner under filling; fold left and right corners over filling. Tightly roll filled end toward remaining corner; seal by dipping finger in beaten egg and applying it to wrap. Gently press together.
3Pour oil to depth of 3 inches in a Dutch oven or wok; heat to 375°. Fry egg rolls, in 8 batches, 3 to 4 minutes or until golden brown; drain on paper towels. Serve immediately with desired condiments.

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