Hi y’all! I recently shared my favorite EASY no fry, 3-ingredient pork egg rolls on Instagram stories, and I’ve been getting a lotย of messages about this one since!ย
This recipe is special to me as it’s one my mom used to make for weeknight dinners when I was a teenager. Baking these wraps (instead of deep frying) still provides a crunchy texture, but it’s much healthier!ย
If you’re a visual learner and would prefer to watch how to make them, a little visual tutorial is saved on my IG story highlights. However, many of you asked for a written version, so you can pin it to your virtual recipe book on Pinterest — so, without further ado, here is the written method!
You’ll need:
+ 1 roll of Jimmy Dean hot sausage
+ 15 oz finely shredded green cabbage. I always purchase this pre-shredded. If it isn’t fine enough, like this angel hair shred, I will chop it down further.
+ 1 package of Nasoya egg roll wraps
+ cup of water
*FAQ: Where do I find my egg roll wraps?
The Nasoya egg roll wraps I use are available at most grocers in the USA – typically found in the refrigerated produce section, near the vegan options, and salads!ย I’ve personally seen the wraps stocked in Wal-mart, Target, as well as all the major grocery chains in Charlotte, NC (Harris Teeter, Publix, and Food Lion).
Method:
PRE-STEP 1: Put on some good jams, or your favorite podcast! ๐ย And get your oven pre-heating to 375 F.
STEP 1: Brown the hot sausage in a skillet. Remove from heat.
STEP 2: Lay out 3-4 wraps at a time (they can dry out quickly, so I only do a few at a time). Add 1 spoonful of sausage, and generous portion of shredded green cabbage.
STEP 3:ย Wet your fingertips in the water, and run them along 2 adjacent sides of the egg roll, essentially forming a ‘V’. This will help the egg roll adhere to itself and stay together when you roll it up!ย Bring the opposite dry ‘V’ upwards, about 1/2 way towards the damp V, tuck in the opposing sides, then roll it up like a burrito! Place on a cookie sheet.
STEP 4: Bake at 375 until the tops turn slightly golden brown.*approx 20-25 minutes. If you want to flip them 1/2 way for a more even bake, you can (I never do, though!)
Makes 18-20 egg rolls
(depending on how well you ratio out the cooked sausage. I typically run out of sausage on the 18th roll!)
If you try this recipe and like it – I’d love to know! Tag me in your IG stories (@alaina.ramsay).
