This Sausage Egg Rolls with Homemade Sweet and Sour Sauce recipe rivals anything you can get a Chinese restaurant. They make a great appetizer or main dish.
Sausage Egg Rolls with Homemade Sweet and Sour Sauce have to be my favorite kind of egg rolls. This recipe definitely rivals anything you can get a chinese restaurant, not to mention you get way more for your buck! The homemade sweet and sour sauce is the perfect compliment to this dish. These are a great appetizer or main dish, we just had these with some ham fried rice the other night and it was a perfect meal.
- 2 lb. Ground Pork Sausage
- 1 bag broccoli slaw it should have long thin slices of carrots, broccoli, and cabbage
- 3/4 c. fresh bean sprouts
- 1 can bamboo shoots
- 1 Tbsp. vegetable oil
- 1 Tbsp. minced garlic
- 1 tsp. fresh ginger
- 1/4 c. teriyaki sauce
- 1/8 c. soy sauce
- egg roll wrappers
- vegetable oil for frying
- Thoroughly brown the ground sausage then pour out onto a plate lined with paper towels to catch the excess grease.
- In a large skillet, lightly brown the garlic and ginger in oil. Then stir in the teriyaki and soy sauce. Add the broccoli slaw, bean sprouts and bamboo shoots and cook over medium heat until veggies are cooked through but still have some crunch to them. Stir in the cooked sausage.
- Put about 2 Tbsp. of mixture onto each egg roll wrapper and roll up according to package directions. After I am done wrapping, I like to brush a little water on the corner of the egg roll wrapper to help seal it in place. Place egg rolls into heated oil (about 375 degrees) and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Serve with sweet and sour sauce.
- Combine all ingredients in a saucepan and bring to a boil. Add a little more pineapple juice if necessary, you want a gravy like consistency. Add a little red food coloring for color.