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Italian Egg Rolls


  • 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 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.

Nutrition Facts


Average Rating:
  • tiahere
    Jun 18, 2016

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

  • keena14
    Aug 7, 2015

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

  • babyred
    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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