My version of spring rolls

Linda Wills


I love these. They are a little time consuming but you make a lot at one time. You can freeze some for later. I buy a bottle of the Thai chili sauce and am ready to eat!


☆☆☆☆☆ 0 votes

1 Hr 30 Min
10 Min
Deep Fry


  • 1 pkg
    wonton wrappers
  • 1 1/2 lb
    loose breakfast sausage
  • 1 small
    head of cabbage cabbage
  • few
    carrots, shredded
  • 3 c
    canola oil
  • 2 Tbsp
    soy sauce

How to Make My version of spring rolls


  1. Fry sausage in large skillet. Drain leaving a small amount of fat. Add shredded cabbage and carrots. Cook in frying pan until soft. Add soy sauce and mix.
  2. Place 1 wonton of flat surface and lay diagonally. Add 1 large tablespoon of cabbage filling. Roll up , folding in ends before finishing rolling.Use a little water to seal end.
  3. Heat oil to 350. Carefully drop 4 or 5 rolls into hot oil . Fry on both sides until golden brown. I drain mine on paper towels placed on a cooling rack.

Printable Recipe Card

About My version of spring rolls

Main Ingredient: Vegetable
Regional Style: American

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