Italian Eggrolls are filled with Italian sausage and shredded vegetables before being fried crisp and golden brown. These eggrolls are a fun and unexpected twist on pasta night. This recipe was a spur of the moment dinner years ago that turned out deliciously.
I was looking through the refrigerator and paused at a package of spring roll wrappers. That was when I discovered that the wrappers are considered a pasta. Did you know that? One thought led to another and I decided to throw together an Italian Eggroll combination.
The kids, my husband, and I devoured these eggrolls the first time I made them. My youngest son ate three of them! This photo still makes me grin. I can hardly believe it’s been over five years since my baby was that small!
I serve these Italian Eggrolls with 5 Minute Marinara Sauce on the side for dipping and they disappear FAST every time we make them.
- EGGROLL INGREDIENTS:
- 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)
- 5- MINUTE ITALIAN MARINARA SAUCE INGREDIENTS:
- 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
- EGGROLL DIRECTIONS: 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!
- MARINARA DIRECTIONS: 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.