In skillet over medium-high heat, heat olive oil. Add Italian sausage, break into small pieces and cook until no longer pink. Drain off any fat.
1 # Italian pork sausage, 1 tbsp. olive oil
Add peppers, onions and spinach sauté for 5-7 minutes until tender and spinach is wilted. Set aside to cool slightly, about 5 minutes.
1 green pepper, ½ medium yellow onion, 1 8 oz. bag baby spinach
In a large bowl, combine cheeses and garlic powder. Add meat mixture and mix well.
⅓ cup parmesan cheese, 1 cup mozzarella cheese, ½ tsp. garlic powder
Lay out egg roll skins on countertop. Place 2 heaping tablespoons 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.
1 pkg. egg roll skins
In a heavy bottomed pot, heat oil over medium-high heat to 350 degrees. You want the oil to be 2-3 inches deep. Add egg rolls to the pan turning on all sides until golden brown, about 3-5 minutes. Place on wire rack over a baking sheet lined with paper towels to drain. Repeat until all egg rolls are fried.
Serve warm with marinara sauce.
