Napa Cabbage and Sausage Egg Rolls

These egg rolls are great when you’re wanting to switch up dinner a bit. You can always use vegan sausage instead of pork sausage! We are sure these will be a big hit at the table.

Napa Cabbage and Sausage Egg Rolls

These egg rolls are great when you’re wanting to switch up dinner a bit. You can always use vegan sausage instead of pork sausage! We are sure these will be a big hit at the table. 

  • Servings: 16 eggrolls
  • Difficulty: Easy
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Ingredients


1 Pound Pork Sausage
8 Cups Shredded Napa Cabbage
1 Cup Shredded Red Cabbage
1 Cup Shredded Carrots
¾ Cup Green Pepper, Thinly Sliced
¾ Cup Red Pepper, Thinly Sliced
3 Tablespoons Shallot, Minced
3 Cloves Garlic, Minced
1 Tablespoon Ginger, Minced
2 Tablespoons Lite Soy Sauce
2 Teaspoons Honey
1 ½ Teaspoons Dark Sesame Oil
½ – 1 Teaspoon Sriracha Sauce
2 Teaspoons Cornstarch, Divided
1 Tablespoon Water
16 Egg Roll Wraps
Canola Oil for Frying

Directions


  1. In a large skillet, brown the sausage until thoroughly cooked. Drain; set aside.
  2. Over medium-high heat sauté the peppers, carrots, and red cabbage in same large skillet used to brown sausage; sauté for 3-4 minutes. Lower heat to medium and add the napa cabbage, shallots, garlic and ginger to skillet with other vegetables; sauté to wilt another 3-4 minutes. Do not overcook vegetables; you want them a tender crisp in texture. Drain any excess moisture from vegetables. Combine sausage and vegetables in skillet; stirring to incorporate.
  3. In a small mixing bowl combine the soy sauce, honey, sesame oil, sriracha sauce, and 1 teaspoon of cornstarch. Whisk to incorporate. Pour sauce over sausage/vegetable mixture; stir to coat.
  4. In a small bowl, whisk together the reserved 1 teaspoon of cornstarch with the 1 tablespoon of water. To make egg rolls, lay one egg roll wrap on work surface to resemble a diamond. Place 3 to 4 tablespoons of sausage/vegetable mixture in middle – horizontally- of wrap. Dip a small pastry brush into cornstarch slurry and brush along edges of wrap; fold lower point over the filling and gently press along edges. Fold outer horizontal points inward towards center and roll towards top point. Repeat for other wraps.
  5. Heat 2-3 inches of oil in a deep pot or deep fat fryer to 350 degrees. Fry 3 to 4 egg rolls at a time for 2 to 3 minutes per side until golden brown. Drain egg rolls on baking sheet lined with paper towels then transfer to a wire rack. Serve with favorite dipping sauces.