Egg Rolls have never been so Gooo-od! When you make them at home you know what's in them too. Follow this easy recipe for great Purnell's Old Folks Hot Country Sausage egg rolls for you and your family.
In large mixing bowl, hand mix everything except the wrappers, oil, and eggs. Squeeze ingredients together well to get the sausage mixed in thoroughly.
Directions how to roll egg rolls are on the back of the egg roll wraps package. Spoon about 2 tablespoons of filling onto lower corner of one wrap. Fold up the bottom corner over the filling, then the two sides in over this, and roll up. When it gets to the top corner, rub a bit of the beaten egg on the corner, then fold over to seal. Cover the made up, uncooked egg rolls with a slightly dampened towel, to prevent the wraps from hardening. Heat the oil to 350 degrees. Place 5 egg rolls into the oil, and turn as the bottom side becomes browned, about 3-6 minutes. Drain on wire baking rack with paper towels underneath.
Makes about 24 rolls. Serve warm, refrigerate leftovers. May be made ahead of time and stored either cooked or uncooked.
- 1 Lb Roll Purnell’s Old Folks Country Sausage, Hot or Spicy Medium
- 1 Bag Fresh Cole Slaw Mix
- 1 Bunch Green Onions, Chopped
- 1 Can Bean Sprouts, Drained
- 1 Small Bag Shredded Carrots
- 1 Teaspoon Each: Salt, Black Pepper, Ginger Powder, Garlic Powder
- 2 Tablespoons Soy Sauce
- 2 Packages Refrigerated Egg Roll Wrappers
- Cooking Oil (Peanut, Canola or Vegetable)
- 2 Eggs, Beaten Into a Small Bowl
- Sweet and Sour Sauce, Jarred or Homemade