Ingredients Jump to Instructions ↓

  1. 1/2 pound bulk hot Italian sausage

  2. 3/4 cup finely chopped green pepper

  3. 1/2 cup finely chopped onion

  4. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

  5. 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

  6. 1/4 cup grated Parmesan cheese

  7. 1/4 teaspoon garlic powder

  8. 14 egg roll wrappers Oil for frying Meatless spaghetti sauce, warmed, optional

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook the sausage, green pepper and onion over medium heat until meat is no longer pink; drain and cool. Stir in the spinach, cheeses and garlic powder. Place 1/3 cup sausage mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls, in batches, for 2-4 minutes on each side or until golden brown. Drain on paper towels. Serve with spaghetti sauce if desired. Yield: 14 egg rolls.


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