Italian Egg Rolls
Shared with us by Carolyn Scilabro of Hampton, Virginia, this appetizer is always a hit...slice in half diagonally for a pretty presentation and easier snacking!
1/2 c. onion, chopped
1/2 c. green pepper, chopped
2 t. oil
1 lb. ground sweet or hot Italian sausage
2 10-oz. pkgs. frozen spinach, thawed and drained
1/2 c. grated Parmesan cheese
3 c. shredded mozzarella cheese
1/2 t. garlic powder
14-oz. pkg. egg roll wrappers
olive oil for deep frying
Garnish: pizza sauce
In a skillet, sauté onion and pepper in oil; remove to a medium bowl and set aside. Brown sausage in skillet; drain and combine with onion mixture. Add spinach, cheeses and garlic powder; mix well. Top each egg roll wrapper with about 3 tablespoons of mixture; roll up following directions on egg roll package. Heat 3 to 4 inches oil in a deep fryer; add a few egg rolls at a time, frying until golden. Drain on paper towels. Serve warm with pizza sauce for dipping. Makes 8 rolls.