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Southern-Style Egg Rolls

4 reviews
Total Time
Prep: 40 min. Cook: 5 min./batch

By Taste Of Home Editorial Team

Recipe by Holly Jones

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Nov. 18, 2022

Sausage, black-eyed peas and turnip greens give these unique egg rolls a decidedly southern accent. When I bring them to a party, I always come home with an empty plate. —Holly Jones, Kennesaw, Georgia

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Test Kitchen Approved

Southern-Style Egg Rolls

4 reviews
Prep Time 40 min
Cook Time 5 min
Yield 2 dozen (2-1/3 cups sauce)

Ingredients

  • SAUCE:
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 1 tablespoon prepared horseradish
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • EGG ROLLS:
  • 1 pound bulk pork sausage
  • 1 package (8 ounces) cream cheese, softened
  • 2 green onions, chopped
  • 1 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 1 package (16 ounces) frozen turnip greens, thawed and squeezed dry
  • 2 cups shredded pepper jack cheese
  • 1 cup canned black-eyed peas
  • 24 egg roll wrappers
  • Oil for deep-fat frying
Text Ingredients

Directions

  1. In a small bowl, mix the sauce ingredients until blended. Refrigerate, covered, until serving.
  2. For egg rolls, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Cool slightly.
  3. In a large bowl, beat cream cheese, green onions, soy sauce and garlic powder until blended; stir in turnip greens, cheese, black-eyed peas and sausage.
  4. With one corner of an egg roll wrapper facing you, place 3 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat.
  5. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. Serve with sauce.

Nutrition Facts

1 egg roll with 4 teaspoons sauce: 373 calories, 26g fat (7g saturated fat), 34mg cholesterol, 582mg sodium, 25g carbohydrate (4g sugars, 1g fiber), 9g protein.

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