Italian Egg Rolls

These Italian egg rolls are stuffed with savory sausage, peppers, spinach, and cheese then fried until golden and crispy. They are the perfect party appetizer!

Jump to:

• Why This Recipe Works
• Ingredient Notes
• How to Make Italian Egg Rolls
• Serving Tips
• Storage & Reheating
• 📖 Recipe

Why This Recipe Works

• These Italian egg rolls are crispy on the outside, cheesy and savory inside
• Packed with Italian sausage, peppers, spinach, and melty cheese, these egg rolls are loaded with flavor!
• Easy to prep ahead for parties
• Perfect as a game day appetizer, party snack, or fun dinner

Ingredient Notes

Here are some quick notes about the ingredients for these Italian egg rolls. Full recipe and instructions can be found in the recipe card below!

Italian sausage - Mild or spicy both work.

Bell peppers & onion - Adds sweetness and classic that sausage-and-peppers flavor.

Spinach - Fresh is ideal, but frozen works if it's thawed and very well drained.

Mozzarella & Parmesan - Two cheeses for flavor and that quintessential cheese pull when you break one of these in half

Egg roll wrappers - Found in the refrigerated section near tofu or produce.

How to Make Italian Egg Rolls

Step 1: To make the filling, 1 tbsp. oil over medium-high heat. Add sausage and break into pieces. Cook until sausage is no longer pink. Drain any excess fat.

Step 2: Add chopped peppers, onions and spinach and sauté 5-7 minutes until vegetables are tender and spinach is wilted. It will look like a lot of spinach, but you will be amazed with how much it cooks down! Set meat mixture aside to cool slightly, about 10 minutes.

Step 3: Add meat mixture to a bowl and combine with parmesan, mozzarella and garlic powder.

Step 4: Let's roll. Lay out the egg roll wrappers on your countertop. Place 2 tbsp. of filling down the middle of each egg roll skin, leaving 1 inch at the ends.

With a pastry brush dipped in water, brush around the 4 edges. Tuck and roll into log shape. Think burrito. Roll all egg rolls before starting the frying.

Make Ahead Tip: You can assemble these up to 1 day in advance. Place on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate until ready to fry.

Step 5: In a heavy-bottomed pot, heat vegetable oil over medium-high heat until it reaches 350 degrees. You want the oil to be 2-3 inches deep.

Fry 3-4 egg rolls at a time, turning on all sides until golden brown, about 3-5 minutes. Place egg rolls on wire rack and repeat with remaining egg rolls.

Keep an eye on the oil temperature. Adding the egg rolls will lower the temperature, so check the temperature between batches to make sure it's still around 350 degrees.

For baked egg rolls: Brush egg rolls lightly with oil and bake on a parchment lined baking sheet at 400°F for 15-20 minutes, flipping halfway, until golden.

Serving Tips

Italian egg rolls can be served in a variety of ways:

• Serve with warm marinara sauce or alfredo sauce for dipping.
• Pair with a Caesar salad for a fun dinner.
• Add roasted vegetables on the side.
• Slice in half for an easy party appetizer platter.

Party planning tip: Fry egg rolls up to 2 hours ahead of time and keep warm on a wire rack in a 200°F oven until ready to serve.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Reheating:

• Air fryer (best for crispiness)
• 375°F oven for 8-10 minutes
• Avoid the microwave if possible (they'll soften)

To Freeze Cooked Egg Rolls:

1. Cool completely.
2. Freeze on a parchment-lined baking sheet.
3. Once solid, transfer to a freezer bag.

To Freeze Uncooked Egg Rolls:
Follow the same process above. Freeze individually first, then store in a freezer bag.

Add a couple of extra minutes of cooking time if cooking from frozen. Watch closely!

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📖 Recipe