Sausage egg rolls


"A simple creation I came up with after having spicy pork rolls at a place in the mall. Sausage, carrots, onion, bok choy and ginger make these a great small meal(3 rolls per serving) or a side dish (1 roll per serving)."
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Serving size has been adjusted!
Original recipe yields 18 servings

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  • Prep

  • Cook

  1. Brown sausage into crumbles and drain well. Set aside on paper towel lined dish to continue soaking up excess grease. Wipe pan out to use for pan frying egg rolls.
  2. Shread carrots into mixing bowl.
  3. Finley chop bok choy and onion. Add to mixing bowl.
  4. Add ginger and garlic. Mix well.
  5. Add sausage crumbles. Mix well and let stand at least 5 mins.
  6. Heat oil in pan on med heat.
  7. Scoop 1/4 cup of mixture off center of wraper and roll. Place in pan. Continue until all the mixture is used.
  8. Turn egg rolls when they start to get golden brown. Brown all 4 sides.
  9. Let cool on paper towels and serve.


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