Sausage and Egg Roll Noodles
Recipe type: Noodles
Cuisine: Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 4 pork egg rolls, thawed
  • 8 oz uncooked egg noodles
  • 12 oz kielbasa, cut into ¼ inch slices
  • 2 tablespoons olive oil, divided
  • ¼ cup salted butter
  • 1 cup onion, diced
  • 1 clove garlic , grated
  • 2 teaspoons fresh ginger, grated
  • 1 cup frozen peas
  • 2 tablespoon low-sodium soy sauce
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  1. Cut the ends from 4 pork egg rolls. Cut through the wrapper on one side of each, lengthwise. Carefully open the egg rolls and remove the filling. Set the filling aside.
  2. Preheat oven to 350˚F. Flatten the egg roll wrappers and place them on a parchment-lined baking sheet. Place another baking sheet on top of the wrappers and bake for 10-12 minutes or until golden brown, dried, and slightly crisp. After cooling slightly, break the wrappers into small pieces.
  3. While the wrappers are baking, cook noodles according to package directions, drain and set aside.
  4. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and sausage. Cook sausage until browned, then transfer sausage to paper toweling to drain slightly. Reduce heat to medium and add remaining olive oil, butter, and onion. Cook until onion is softened and somewhat translucent (about 5 minutes). Add garlic and ginger and cook 1 minute more. Add peas, egg roll filling, and soy sauce. Stir to combine fully. Season with salt and pepper, adjust as needed.
  5. Return the sausage to the pan and toss with the other ingredients. Combine noodles and sausage mixture in a large bowl. Toss lightly. Serve with egg roll wrapper crumbles for garnish.
Recipe by Van's Kitchen at