Effortless Egg Rolls

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  • 1/2 pound bulk pork sausage
  • 2 1/2 cups frozen stir-fry vegetable blend, thawed and chopped
  • 1 tablespoon teriyaki sauce
  • 10 egg roll wrappers
  • Oil for deep-fat frying


  1. In a large skillet, cook sausage and vegetables over medium heat until meat is no longer pink; drain.
  2. Stir in teriyaki sauce.
  3. Place 3 tablespoons of sausage mixture in the center of one egg roll wrapper.
  4. (Keep remaining wrappers covered with a damp paper towel until ready to use.)
  5. Fold bottom corner over filling.
  6. Fold sides toward center over filling.
  7. Moisten remaining corner with water; roll up tightly to seal.
  8. Repeat.
  9. In an electric skillet, heat 1 in. of oil to 375°.
  10. Fry egg rolls in batches for 3-4 minutes on each side or until golden brown.
  11. Drain on paper towels.
  12. Yield: 10 egg rolls.

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