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}
E @ Act Fast Chef says
Oh yum! These sound and look amazing. I love this idea.
The Blonde Duck says
I love dipping things!
Joanne says
I love this! Fusion food at it's finest. And handheld foods are so much more fun to eat! As evidenced by that cutie in your post!
Big Dude says
Great idea Mary. Now I have to go find out what Filipino Lumpia is.
Jenn says
I've done something similar to this before but with chicken. Italian sausage would be so much better! Next time you make these, let me know, I'll swing buy and grab a few!! 🙂 YUM!!!!
Tricia @ saving room for dessert says
So these egg rolls look fantastic but your baby is beautiful! Wonderful photos and a great recipe idea. Have a lovely day!
Allison at Novice Life says
Oh my goodness is that boy of yours too cute!
This sounds very interesting!
Pam says
They look so delicious – I love the Italian twist! Your little one looks darling.
The Slow Roasted Italian says
This really looks good Mary! Your munchkin is precious of course. I still can't believe Em is finally as tall as him. This looks kid friendly. Maybe for the bday party at the end of the month!?! Hmmm. We'll see.
[email protected] says
This is my favorite post that boy is delicious! The food looks great as well!
the starving student says
I like your take on the Italian/Asian fusion idea. Very clever!
Kim Bee says
Now this is a eggroll I can wrap my head around, quite possibly my mouth too. I am not a fan of the asian ones but this is outstanding. Also thank you so much for alerting me to the protein mistake, really appreciate it. I would not have noticed.
Words Of Deliciousness says
This sounds amazing. I would have never thought to use the spring roll wrappers for something Italian. I love the picture of your little one, he is so cute!
Alicia@ eco friendly homemaking says
Okay now this just looks so delicious!
Becki's Whole Life says
What a great twist, Mary! I love that you still used some of the typical eggroll ingredients like cabbage but gave this an italian twist…sounds yummy! I want to make Lumpia, too. I think it's a long process, but sooo good. We used to have a Filipino woman at my old company who would make them for our bake sales for United Way. They were they first thing to go every time. I feel like What's Cookin Chicago has a good recipe or maybe Steamy Kitchen?
Your little guy is adorable…look at those curls!
PolaM says
That is a pretty great idea! Never thought of making egg rolls Italian style, but they sure look good!
Geni says
Totally family friendly, healthy and fairly easy! This is a winner! I have never fried in coconut oil. Does it leave any coconut flavor? Does it have a high heat point? The pic of your youngest is adorable! You made my day.
Mary says
Very high heat point and the refined coconut oil has no coconut taste whatsoever. It is completely flavorless. I LOVE cooking with coconut oil. For dishes where a hint of coconut flavor or scent is desired, simply use an unrefined oil. I keep both versions in my kitchen.
sportsglutton says
I think I would have had the same facial expression as your son eating these. 🙂
Chris says
Ha ha, love that last photo, so cute. Kid approved!
I like the flavor combination, especially the Italian sausage.