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


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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


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

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About Baked Chicken Sausage Egg Rolls

Course/Dish: Other Side Dishes

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