Monday, January 14, 2019

Italian Eggrolls






Italian Eggrolls




Italian Eggrolls are filled with Italian sausage and shredded vegetables before being fried crisp and golden brown.

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

1.       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.
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.
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Full instructions: Click here