Sausage Egg Rolls with Homemade Sweet and Sour Sauce
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.
Servings: 8 egg rolls
Calories: 544kcal
Ingredients
- 2 pounds Ground Pork Sausage
- 1 bag broccoli slaw it should have long thin slices of carrots, broccoli, and cabbage
- 3/4 cup fresh bean sprouts
- 1 can bamboo shoots
- 1 Tablespoon vegetable oil
- 1 Tablespoon minced garlic
- 1 teaspoon fresh ginger
- 1/4 cup teriyaki sauce
- 1/8 cup soy sauce
- 8 egg roll wrappers
- vegetable oil for frying
Sweet and Sour Sauce
- 1/2 cup packed brown sugar
- 3 Tablespoons corn starch
- 1 teaspoon chicken bouillon
- 1/3 cup red wine vinegar
- 3 Tablespoons corn syrup
- 3 Tablespoons soy sauce
- 1 teaspoon ginger
- 1/2 cup crushed pineapple with juice
- 1/2 teaspoon red pepper flakes optional- only if you like it spicy!
Instructions
- Thoroughly brown the ground sausage, then pour it 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 Tablespoons 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 a 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.
Notes
How to Store Sausage Egg Rolls
- Refrigerator - Place cooked egg rolls in an airtight container for five to six days long. When ready to reheat, place in the microwave, on top of the stove, or bake in the oven to keep the crispy outer layer.
- Freezer - If you need to make your egg rolls ahead of time, freezing them is the best option! They are easy to cook in fried oil when ready. Simply add the egg rolls pre-made to an airtight container or plastic ziplock bag and place in the freezer laying flat.
Nutrition
Calories: 544kcal | Carbohydrates: 41g | Protein: 23g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 1627mg | Potassium: 577mg | Fiber: 2g | Sugar: 24g | Vitamin A: 354IU | Vitamin C: 46mg | Calcium: 62mg | Iron: 3mg