Italian Egg Rolls Recipe

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Impress your company with these homemade egg rolls filled with yummy sausage, veggies and cheese from Shirley Intihar of Eveleth, Minnesota. . The simple party starters come together really easily. You'll master the technique quickly!

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Italian Egg Rolls Recipe

Prep: 25 min. Cook: 5 min./batch

Yield: 14 Servings

25 5 30

Ingredients

1/2 pound bulk hot Johnsonville® Ground Sausage
3/4 cup finely chopped green pepper
1/2 cup finely chopped onion
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
14 egg roll wrappers
Oil for frying
Meatless spaghetti sauce, warmed, optional

Directions

In a large skillet, cook the sausage, green pepper and onion over medium heat until meat is no longer pink; drain and cool. Stir in the spinach, cheeses and garlic powder.
Place 1/3 cup sausage mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal.
In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls, in batches, for 2-4 minutes on each side or until golden brown. Drain on paper towels. Serve with spaghetti sauce if desired. Yield: 14 egg rolls.

Originally published as Italian Egg Rolls in Simple & Delicious January/February 2008, p13