Filled with Italian sausage and shredded vegetables before being fried crisp and golden brown, these Italian Egg Rolls are a fun and unexpected twist on pasta night.
This recipe was a spur-of-the-moment dinner years ago that turned out deliciously. While looking through the refrigerator for inspiration one night, I paused at a package of egg roll wrappers.
That was when I discovered that egg roll wrappers are technically a form of pasta. Did you already know that? Well, one thought led to another and I decided to try an Italian Eggroll combination.
I serve these Italian Eggrolls with 5 Minute Marinara Sauce on the side for dipping and they disappear FAST every time we make them.
The kids, my husband, and I absolutely devoured these eggrolls the first time I made them. My youngest son ate three of them! (The photo at the bottom of this post still makes me grin. I can hardly believe it’s been 11 years since my baby was that small!)
Kitchen Tip: I use this pan, these tongs, and this tray to make this recipe.
Italian Eggrolls
- sweet or hot Italian sausage
- shredded carrots
- shredded cabbage
- garlic powder, salt, and pepper
- egg roll wrappers
- beaten egg
- oil for frying
- marinara sauce for serving
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 the pan from the heat.
How To Roll Egg Rolls
Set up an assembly line with a stack of egg roll wrappers, the sausage mixture, a small bowl holding the water, and another small bowl with the beaten egg.
Separate 1 egg roll wrapper on a plate. Scoop about ¼ cup of 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 into the egg to seal the edges of the roll. When finished wrapping the rolls, stack them on a plate and set aside.
Heat the oil to 350°F in a small heavy saucepan or deep-sided skillet. (Medium heat brings the oil to the correct temperature on my stove.)
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.
Transfer the cooked eggrolls to a plate lined with paper towels. Serve hot by themselves or with marinara dipping sauce.
Egg Roll Skillet
All the ingredients we love in classic Chinese Egg Rolls come together in this Egg Roll Stir Fry recipe. This is an irresistible bowl of deconstructed egg rolls and you’re going to love it. Don’t skip the crispy fried wonton strips on top to give your meal a true egg roll flavor and crunch!
You’re only 20 minutes and 5 ingredients away from the awesomeness that is this flavor-filled Sausage Egg Roll In A Bowl! Adding sausage to a simple dish like the above eggroll skillet adds a whole lot of flavor with minimal effort.
I like using breakfast sausage (the hot sausage variety is my first choice) for the abundance of spices that are already there, but any sausage you like will work here.
Italian Egg Rolls
Ingredients
Eggroll Ingredients
- 1 pound sweet or hot Italian sausage
- 2 large carrots shredded, about 1 cup
- 1 very small head of cabbage shredded, about 6 cups
- ½ teaspoon garlic powder adjust to taste
- ¼ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
- 1 package egg roll wrappers
- ½ cup water
- 1 beaten egg
- 1-2 cups oil for pan frying I use refined coconut oil (there is no flavor or aroma)
- 2 cups marinara sauce for serving
Instructions
- 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 the pan from the heat.
- Set up an assembly line with a stack of egg roll wrappers, the sausage mixture, a small bowl holding the water, and another small bowl with the beaten egg. Separate 1 egg roll wrapper on a plate. Spoon about ¼ cup of 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 into the egg to seal the edges of the roll. When finished wrapping the rolls, stack them on a plate and set aside.
- Heat the oil to 350°F in a small heavy saucepan or deep-sided skillet. (Medium heat brings the oil to the correct temperature on my stove.) 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.
- Transfer the cooked eggrolls to a plate lined with paper towels. Serve hot by themselves or with marinara dipping sauce.
{originally published 1/10/12 – recipe notes and photos updated 6/12/23}
Bonnie says
Could I air fry these rolls?
Mary Younkin says
While you can certainly spray them with olive oil and air fry them, they won’t turn out quite the same way, Bonnie. It’s worth a try though.