Baked Chicken Sausage Egg Rolls

Jo Zimny


You can put nearly anything into an egg roll wrapper, this time I put Chicken and apple sausage and veggies in mine. These little morsels are quite tasty. I served mine with Tamari, Sweet and Sour and Satay Sauces.


★★★★☆ 1 vote

30 Min
20 Min


  • 1 lb
    chicken sausage, crumbled
  • 2 c
    shredded cabbage
  • 1 c
    grated carrots
  • 2 Tbsp
    powdered sweetener
  • 1 large
  • 1 c
    chopped mushrooms
  • 1 medium
    onion, chopped
  • 4 small
    cloves garlic, minced
  • 1 pkg
    large egg roll wrappers

How to Make Baked Chicken Sausage Egg Rolls


  1. Crumble the sausage meat and cook until done. Transfer to a bowl. Cool.
  2. Add the sweetener and veggies. Beat the egg and add it to the mixture.
  3. Make a watery past of arrowroot flour and water. Seal the filled egg roll wrap with this around the edges.
  4. Put some of the mixture onto the center of the egg roll wrap and follow
  5. I got 18 rolls out of this.
  6. Bake at 375'F for about 20 minutes or until the roll is starting to get brown.
  7. Serve warm with your choice of sauces.
  8. Enjoy!

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About Baked Chicken Sausage Egg Rolls

Course/Dish: Other Side Dishes

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