William Elliott Hinson
Egg Rolls (Easy)
I love egg rolls. They are a crispy, crunchy, airy shell filled with delicious meats and veggies and then deep fried. I have decided to take a very non-traditional approach with this recipe by using Jimmy Dean sausage and premade coleslaw mix to help speed up the process. Despite this, when paired with a nice spicy soy sauce they just cannot be beat! I love serving these with a side of fried rice or tempura shrimp. They also go very well with stir fry! In this recipe, I will also share how I make my two favorite dipping sauces as well as a fun fried wonton crisp, which really helps break up the richness of the eggrolls. Let me know in the comments if you tried making this dish!
2 8oz packages of Jimmy Dean Hot Breakfast Sausage
1 14oz bag coleslaw mix
1 package egg roll or wonton wrapper
1/4 cup soy sauce (plus more as needed)
1 tbsp gochujang
3 cloves garlic
1 tbsp garlic powder
1 tbsp onion powder
2 tsp ground ginger
Pour coleslaw mix onto a cutting board and chop until a rough mix is formed. Peel outside layer of carrot and discard, and then use the peeler to thinly slice the carrot until the entire carrot has been peeled away. Roughly chop the carrot peels and add to coleslaw mix.
In a large skillet, heat a few tablespoons of olive oil over medium-high heat before adding one half of an onion, chopped. Once the onion starts to brown, add in two minced cloves of garlic and saute until fragrant, about 30 seconds. Add in the hot sausage and spread across the bottom of the pan until it is evenly spread. Season with garlic powder, onion powder, ground ginger, and black pepper and let sit for 3-5 minutes.
Once the bottom of the coleslaw begins to brown, start breaking it up, continuing to cook until no pink remains.
When sausage is fully cooked, add in the coleslaw mix and sliced carrot and stir to combine. Season with soy sauce, gochujang, and black pepper and saute until vegetables are tender. Set filling aside.
To fill the egg rolls, place an egg roll wrapper on the table in front of you so that it resembles a diamond shape. Place your filling in the center of the diamond and fold the bottom corner of the wrapper over the filling. Next, fold the edges over roll the entire egg roll over the top corner which should be wetted with a wet finger. Place egg rolls on a baking sheet seam side down until you have folded all of the rolls. It may be easier to get this part by watching the video which will be included at the end of this post.
Heat a cast-iron skillet filled with vegetable oil over medium-high heat to 350 degrees. Fry each egg roll for 8-10 minutes or until golden brown and crispy. Server with a spicy soy sauce and wonton crisp.
For the spicy soy sauce: Combine soy sauce, minced garlic, rice vinegar, and gochujang, and whisk to combine.
For the wonton crisp: Fry a strip of wonton wrapper until bubbly and golden brown. Season with a mixture of fine sea salt, black pepper, garlic powder, onion powder, turmeric, ginger, and cayenne pepper.