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

Steps

1. Egg Rolls:
2. 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.
3. 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.