#Sausage And Cheese Egg Rolls #Recipe

Some posts on this site contain an affiliate link. Clicking on an affiliate link does not increase the cost of the product if you buy it. It does mean that I MAY make a commission if you purchase the item. Affiliate links are used in an attempt to offset the operational costs incurred by running this website. As an Amazon Associate I earn from qualifying purchases.

From Val’s Kitchen has teamed up with Better In Bulk and This Mama Loves to bring you this recipe linky. This feature runs every Monday. It’s a great opportunity for you to find and share menu ideas. Please visit the other bloggers and readers and check out the recipes they’ve shared. You never know, you could meal plan your whole week right here in a matter of minutes!

Sausage And Cheese Egg Rolls

I’ve been thinking about egg rolls lately. Not sure why. I can tolerate them, but there’s usually at least one ingredient in there I don’t care for (cabbage). My Mom LOVES egg rolls. If someone is ordering Chinese it’s a sure bet she’ll want an egg roll. Or a spring roll, I’m not quite clear on if there’s a difference between the two. Anyway. I thought it might be fun to make some homemade egg rolls, but not with the ingredients you’d expect. I spent a couple of days making all sorts of egg rolls, and the Sausage And Cheese Egg Roll was the overwhelming favorite. Everyone enjoyed them and has already asked for me to make them again. They’re really easy to make, and here’s how I did it.


  • 10 egg roll wraps
  • 1 lb ground Italian sausage
  • 4-06 oz shredded mozzarella cheese
  • 1x 14.5 oz can tomato sauce (I used variety seasoned with basil garlic and oregano)
  • OPTIONAL – Hot sauce


Preheat the oven to 400f.

Brown your sausage.

In a mixing bowl combine the cooked sausage, cheese and sauce. Stir well. (If you are adding the hot sauce add it now.)

Lay a wonton out on a flat surface. I like to lay it diagonally, since it’s more natural to fold in that position.

Place some sausage in the middle. Don’t go all the way to the ends or you won’t be able to close the egg roll.

Fold the top and bottom of the egg roll towards each other, meaning, fold the bottom up towards the top and the top down towards the bottom.

Sausage And Cheese Egg Rolls

Fold the sides of the egg roll in towards the middle.

Brush or rub the top of each egg roll with a light covering of olive oil.

Sausage And Cheese Egg Rolls

Bake for 15 minutes, then remove from oven.

Sausage And Cheese Egg Rolls

Serve as is or with a side of sauce.

Sausage And Cheese Egg Rolls

What’s your favorite kind of egg roll or spring roll?

Now let’s see what you’re cooking up!

Please post the direct link to your recipe (not your blog) and the name of your recipe. All others will be removed.

And last but not least, be sure to visit again next Monday for a new recipe and to link up!

You may also like


Mary March 24, 2014 - 8:32 am

I see breakfast tacos and burritos all the time. But never an egg roll. But it makes perfect sense! And the wrappers last longer in the fridge than the tortillas.

Dee @ Cocktails with Mom March 24, 2014 - 9:04 am

I seriously need to consider going meatless one day throughout the day and this sounds really good!

Scott March 24, 2014 - 9:08 am

Add a little scrambled egg in there and you have a perfect breakfast item!

Carlee C March 24, 2014 - 9:37 am

I love recipes like these that you can take on the go. These are perfect for school days or for spring break!

deb March 24, 2014 - 10:12 am

These look great for breakfast on the go! Thanks for sharing.

patricia Marsden March 24, 2014 - 11:42 am

Loved your rolls–perfect breakfast big bite or possible canape entry.

brett March 24, 2014 - 8:01 pm

these look SO good, Val! and i don’t do egg rolls. so that’s saying a LOT


Leave a Comment