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
These Sausage Egg Rolls made with our 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, but you get way more bang for your buck!
What Makes It An Egg Roll?
If you dine on Chinese food very often, you’ve likely encountered an egg roll but sometimes the name is confusing. After all, it’s not a version of a breakfast burrito. There’s no egg inside. There is, however, often egg used on the outside. Traditionally the dough used to make the wrapper for egg rolls called for eggs, which could explain the name. Egg rolls usually have a thick, deep fried wrapping around a wide variety of fillings. These are not to be confused with spring rolls, which use a thin, translucent flour wrapper and generally are not fried.
Homemade Sweet and Sour Sauce
What tips these delicious egg rolls right over the top is the homemade sweet and sour sauce. Its the perfect complement to this dish. As an added bonus, if you’re trying these out on your younger children, kids love to dip things! 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. Or you can pair them with any of our yummy Asian dishes, like our Panda Express Chow Mein Copycat or the Mushroom Chicken copycat also from Panda Express.
How To MakeSausage Egg Rolls
Ingredients
- 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
- 8 egg roll wrappers
- vegetable oil for frying
Sweet and Sour Sauce
- 1/2 c. packed brown sugar
- 3 Tbsp. corn starch
- 1 tsp. chicken bouillon
- 1/3 c. red wine vinegar
- 3 Tbsp. corn syrup
- 3 Tbsp. soy sauce
- 1 tsp. ginger
- 1/2 c. crushed pineapple with juice
- 1/2 tsp. red pepper flakes optional- only if you like it spicy!
Instructions
- 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.
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.
Nutrition
Terra says
We had this recipe this recipe tonight and I used ground pork sausage, but it was breakfast sausage and tasted very weird. I would recommend using ground pork, not sausage.
Nichole Smith says
I don’t get it… What do I do with the ginger? Do I peel it first? Chop it? Grate it? Mince it?
Emily says
Yes, peel it, then you can mince or grate it.
Nichole Smith says
Thanks 🙂 They were really good! I’ve made them twice now. Once with sausage and then with ground pork. I prefer the sausage. My son liked them so much he requested them for his birthday dinner 😀
Ashley F says
We love making egg rolls and the sausage flavor are perfect! That sauce goes so well too!
wilhelmina says
Delicious! These are light years beyond anything in the frozen section!