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Italian Egg Rolls

 Italian Egg Rolls
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!
14 ServingsPrep: 25 min. Cook: 5 min./batch


  • 1/2 pound Johnsonville® Hot Italian Sausage Links
  • 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


  • 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

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Italian Egg Rolls (continued)

Directions (continued)

  • sauce if desired. Yield: 14 egg rolls.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.