Italian Egg Rolls
Italian version of the typical Chinese egg roll stuffed with sausage, peppers, spinach & cheese make the perfect appetizer or quick lunch!
Servings: 15 egg rolls
Ingredients
- 1 # Italian pork sausage ground
- 1 green pepper chopped
- ½ medium yellow onion chopped
- 1 8 oz. bag baby spinach
- ⅓ cup parmesan cheese grated
- 1 cup mozzarella cheese shredded
- ½ tsp. garlic powder
- 1 pkg. egg roll skins 15
- vegetable oil for frying
Instructions
- In skillet over medium-high heat, brown Italian sausage until no longer pink. Drain off any fat. Add peppers, onions and spinach sauté for 5-7 minutes until tender and spinach is wilted. Set aside to cool slightly.
- In a large bowl, combine cheeses and garlic powder. Add meat mixture and mix well.
- On large working surface (countertop), lay out egg roll skins. Place a 2 Tbsp. (heaping) 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 4 edges. Tuck in sides and roll into log shape. Think burrito. Roll all egg rolls before frying.
- In a large skillet, heat vegetable oil over medium-high heat. You want the oil to be about ½ inch deep. Add egg rolls to the pan turning on all sides until golden brown, about 5-7 minutes. The egg rolls will not be fully submerged in oil, you just want them heated through, the cheese to melt and the egg roll skin to turn golden brown. Place on plate lined with paper towels to drain. Repeat until all egg rolls are fried.
- Serve warm with spaghetti sauce.
Notes
- Frozen, chopped spinach (10 oz.) could be used instead of fresh. Make sure to drain it really well.
- Alfredo sauce for dipping would be another great idea!
- Got extras? These Italian Egg Rolls freeze beautifully (cook first). Remove from freezer and microwave for a quick lunch or snack!