This recipe was a spur of the moment dinner that turned out deliciously. I’ve been wanting to make Filipino Lumpia for months now and I still haven’t found the right recipe. I bought the spring roll wrappers, but couldn’t find just the right ingredient combination. I looked at the back of the spring roll package and realized that the wrappers are considered a pasta. Did you know that? I didn’t. One thought led to another and I decided to throw together an Italian combination.
The kids, my husband and I all devoured these eggrolls. My youngest son ate three of them! With some marinara sauce on the side for dipping, I am thrilled with how well these turned out.
1 lb sweet Italian sausage
2 large carrots, shredded
1 very small head of cabbage, shredded
Garlic powder, to taste
Kosher salt, to taste
Freshly ground black pepper, to taste
1 package spring roll wrappers
small bowl of water
1 beaten egg in a second small bowl
1-2 cups oil for pan frying, I use refined coconut oil (there is no flavor or aroma)
Marinara sauce, recipe below
In a large skillet, cook and crumble the sausage. Add the cabbage and carrots to the pan and continue to cook over medium heat. Season to taste with garlic, salt and pepper. When the vegetables are crisp tender, remove from the heat.
Remove spring roll wrapper from the package. Take each wrapper individually and place on a plate. Spoon the cabbage mixture into the center of each wrapper. Pull the bottom corner upwards and then tuck the sides into the middle. Roll as tightly as possible. Dip your finger into the water and then the egg to seal the edges of the roll.When finished wrapping the rolls, set aside.
Heat the coconut oil to 350 degrees in a small heavy saucepan. Medium heat brought the oil to the right temperature for me. Using kitchen tongs to help turn the rolls, pan fry the rolls in the hot oil for 10-20 seconds on each side. They should be lightly browned. Remove to a plate lined with paper towels. Serve hot by themselves or with marinara dipping sauce. Enjoy!
5 Minute Italian Marinara Sauce
1/4 cup extra virgin olive oil
2 large cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon thyme
1 teaspoon kosher salt
28 oz crushed tomatoes
In a small saucepan, over medium heat, warm the oil, garlic and spices just until fragrant. This should take about a minute. Add the tomatoes and stir to combine. Simmer until the oil and spices are well combined with the tomatoes, this should take less than 5 minutes.