Italian Eggrolls

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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.

Italian Eggrolls

I was looking through the refrigerator and paused at a package of spring roll wrappers. That was when I discovered that the wrappers are technically a form of pasta.

Did you know that? One thought led to another and I decided to throw together an Italian Eggroll combination.

How To Make Italian Eggrolls

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 seven years since my baby was that small!)

Italian Eggrolls that the whole family will love! get the recipe at barefeetinthekitchen.com

I serve these Italian Eggrolls with 5 Minute Marinara Sauce on the side for dipping and they disappear FAST every time we make them.

Kitchen Tip: I use this pan, these tongs, and this tray to make this recipe.
Filling for Italian Eggrolls

Italian Eggrolls Recipe

  1. 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.

  2. 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.

  3. 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.

Italian Eggrolls in skillet

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Italian Eggrolls

Italian Eggrolls

5 from 2 votes
Italian Eggrolls are filled with Italian sausage and shredded vegetables before being fried crisp and golden brown.
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Servings: 4 -5 servings

Ingredients 

  • 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

Instructions

  • 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.
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{originally published 1/10/12 – updated 6/5/17}
Italian Eggrolls - get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. rosemarie says

    My son is marrying a gal whos part Fillipino and they make Lumpia. Its AMAZING. First off if you can get to an asian market they use wrappers called Menlo wrappers, and their version is just hamburger with some carrots and onion. Nothing big but so delicious with sweet chili sauce. I bake mine but most deep-fry them. I cant wait to try your version it sounds so delicious

  2. Anonymous says

    The whole family loved this recipe! We'll definitely make it again and I might play with adding some different shredded vegetables to the rolls. Thanks for the fun recipe!

  3. NMChey says

    These look really good. Thanks for the dinner idea. I think these will be dinner tomorrow. Something different is always welcome. And,. what an adorable baby, who I’m sure is still adorable 5 yrs later. 🙂

  4. Nadine Brown says

    If I wanted to baker them instead what would be the best temperature and for how long to get the crispness?

    • Mary says

      I’ve made this with both types of wrappers. If I recall correctly those were spring roll wrappers in the video, but again, it will work either way.

  5. Diana says

    Hi Mary I am Diana and I live in central Ohio also I understand you moved to Central Ohio relatively recently I want to pick your brains and you might enjoy this how far are you from the town of Sunbury they have great old hole in the Wall Chinese restaurant that I cannot get enough of and thank you and your kids may enjoy it it may take one trip and miscellaneous ideas I am interested in their war su gai sauce their table sauce which I think is mostly just oranges and maybe there such one beef if you feel like it taking a day trip with the boys this would be a great place to scope out some new recipes years ago they were featured in The Columbus dispatch as one of the best Chinese restaurants in the area it’s one of those places that I would like to really keep around forever but I don’t think it will stay forever although they do good business not sure exactly where you are but it sounded like you may have landed up sort of near me just get a weekly newsletter from you but I am on the list and you are invited to email me or call may like a chalk with one of my people getting old

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