Italian Egg Rolls
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.
Servings: 4 -5 servings
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.