Italian Egg Rolls Recipe

5 3 5
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Italian Egg Rolls Recipe

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5 3 5
Publisher Photo
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!
Recommended: Top 10 Brunch Recipes
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 min./batch
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 min./batch

Ingredients

  • 1/2 pound bulk hot Italian 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

  • 1/2 pound bulk hot Italian 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
  1. 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.
  2. 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.
  3. 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

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Reviews forItalian Egg Rolls

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tiahere User ID: 4218289 249559
Reviewed Jun. 18, 2016

"These tasted great! But greasy. Did I do something wrong?"

MY REVIEW
keena14 User ID: 8318866 230866
Reviewed Aug. 7, 2015

"Very good. I added chopped fresh garlic and cooked it with the sausage. I will definitely make again."

MY REVIEW
babyred User ID: 4883164 93255
Reviewed Feb. 8, 2010

"this was fast easy and tasted wonderful, the whole family loved them. we:ve decided this will be a new family favorite,"

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