Italian Style Egg Rolls
Description
You will simply love this easy twist on Asian/Italian fusion of egg rolls. Use the typical cabbage and spring roll wrappers that are usually used in Asian egg rolls, but finish them with a more Italian style ingredient like sweet Italian sausage. When ser
Ingredients
Egg Rolls:
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 another small bowl
1-2 c. oil for pan frying, like refined coconut oil (there is no flavor or aroma)
Italian Marinara Dipping Sauce:
1/4 c. extra virgin olive oil
2 large cloves garlic, minced
1/4 t. crushed red pepper flakes
1/2 t. oregano
1/4 t. basil
1/4 t. thyme
1 t. kosher salt
28 oz. can crushed tomatoes
Directions
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Egg Rolls:
In a large skillet, cook and crumble sausage; add cabbage and carrots; 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 wrappers from the package. Take each wrapper individually and place on a plate/platter. 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 fingers into the water and then into the egg to seal the edges of the roll. Set rolls aside.
Heat the coconut oil on medium heat to 350 degrees in a small, heavy saucepan. Pan fry the rolls in the hot oil for 10-20 seconds on each side, until slightly browned, using kitchen tongs to turn the rolls. Remove to a plate/platter lined with paper towels.
Serve hot, with or without marinara dipping sauce.
4-5 servings.
Marinara Dipping Sauce:
In a small saucepan over medium heat, warm oil, garlic and spices just until fragrant, about 1 minute. Add tomatoes; stir to combine. Simmer until oil and spices are well combined with the tomatoes, about 4 minutes.