Best Sausage Spring Rolls Recipes

Vietnamese-Style Beef Sausage and Vegetable Spring Rolls with Mint Dipping Sauce image

Yield makes 6 spring rolls

Number Of Ingredients 23

Sausage
1/2 pound ground beef
1 teaspoon finely chopped fresh cilantro
1 teaspoon finely chopped fresh mint
1 teaspoon finely chopped scallion
1/4 teaspoon chile flakes
1 tablespoon Thai fish sauce
1 teaspoon fresh lime juice
Dipping Sauce
1/4 cup finely shredded fresh mint leaves
1 teaspoon finely chopped small green chile
1 small clove garlic, finely chopped
1 teaspoon sugar
1 tablespoon Thai fish sauce
3 tablespoons fresh lime juice
2 tablespoons water
Peanut or canola oil, for sautéing the sausage
6 dried rice paper wrappers, about 8 1/2 inches in diameter
6 large red- or green-leaf lettuce leaves
Handful of bean sprouts
1 carrot, peeled and coarsely grated
1/2 cup coarsely grated daikon
2 scallions, white and light green parts, thinly slivered lengthwise

Steps:

To make the sausage, place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended. Use right away, or cover and refrigerate for up to overnight.
To make the sauce, combine all the ingredients in a small bowl and stir to mix. Set aside.
To cook the sausage, film the bottom of a medium sauté pan with oil and place over medium-high heat. Add the sausage and sauté, stirring to break it into small clumps, until browned, 5 to 6 minutes. Remove from the heat and set aside.
To make the spring rolls, lay 1 or 2 of the rice paper wrappers on a counter and spray or brush them generously with water without saturating them. Let hydrate and soften until pliable, 1 to 2 minutes. Place a lettuce leaf in the center of each wrapper, top with about 1/4 cup of the sausage, then with some bean sprouts, carrot, daikon, and scallion. Roll up the wrapper burrito-style, first folding the edge nearest you one-third of the way over the ingredients, then tucking in the sides, and finally folding the rest of the way to make a fat cylinder. Set on a platter and cover with plastic wrap to prevent drying out while you continue to fill the remaining rice paper wrappers. Serve right away, or leave at room temperature for up to 4 hours before serving.
To serve, remove the plastic wrap and accompany with the dipping sauce.

Sausage Spring Rolls Recipe - (4.2/5) image

Provided by á-79919

Number Of Ingredients 5

I use New York Ground Sausage- 1 lb. pkg.
1 bag of Coleslaw mix
Egg Roll wrappers
Oyster sauce.
Vegetable oil to fry them.

Steps:

You start by frying the sausage in a skillet.....I use a large wooden spoon to break up the sausage into pieces. When cooked, add your bag of coleslaw mix. Stir and cook until wilted and blended in. I add 2 or 3 big shakes of oyster sauce....Stir.... Taste. You can add to to suit your taste. Don't stack them or they will stick together. Pour some vegetable oil into a skillet, wok or any shallow pan. Heat your skillet....medium temp. Open your Egg Roll wrappers....get a cup of water handy. I use a plate to wrap them on. Grab 1 Egg Roll wrapper and lay it on your plate at an angle. Drop 2 Tablespoons of meat mixture on top of wrapper....roll.... Tighten up mixture by rolling back and then fold in sides.. When coming to end of wrapper....moisten your finger in the cup of water and then seal wrapper....Set aside.....Put them into your pan and brown on all sides. I serve these with plum sauce....chili sauce or Gyoza sauce....your choosing....These are addicting, but so easy