Frank’s kraut Egg Rolls

By The Krautfather  ,

September 26, 2012

  • Prep: 25 mins
  • Cook: 10 mins
  • Yields: N/A


2 pounds bacon

2 pounds pork chops

1 can Frank's Kraut

1 tablespoon minced garlic

1 tablespoon paprika

1 teaspoon crushed red pepper flakes

1 teaspoon sugar

20 Chinese eggroll skins

2 quarts frying oil

1 jar honey mustard


1Cook bacon till crispy, drain on paper towel, pulse in food proessor till crumbly.

2Cook pork chops till golden brown, drain on paper towel, cut into small chunks and pulse in food prosessor till crumbly

3Put Frank's Kraut in a colader and rinse with cold water, squeeze dry, pulse in food prosessor.

4In a large bowl combine the processed ingredients with the garlic, pepper and paprika, toss well.Place 1 tablespoon of mixtue in the middle of each eggroll skin and wrap them.

5Fry in hot oil tll golden brown, drain on paper towel.

6Serve hot with honey mustard.


Nutrition Facts

Serving SizeN/A

1 Review


June 22, 2017

Thanks for sharing this recipe. good taste and easy

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